In a large bowl, mix the sucanat, flour, and 3 - 4 cups of raw milk.  This should form a medium-thick batter.  Cover it and place it in a warm spot overnight.  (The next day, the batter will be much thicker, and sort of have bubbles.  The raw milk ferments in the batter, creating bubbles and a slightly sour taste.)

Add the eggs, salt, and baking soda.

Add the remaining milk and vanilla.  I added an extra 1/4 cup of sucanat because I was afraid it would be too sour (my milk was pretty sour when I started).  You can, or not...up to you.

Stir the batter well.  This is going to take a while because the soaked flour is going to be kind of gluey.  You will get there.  If you prefer, you can use a blender.

Once stirred well, add the chocolate chips and stir again.  Melt butter in a frying pan.

Add the pancakes once the pan is hot.  They will come out weird if the pan is not hot enough, trust me.

Once the bubbles in the pancakes pop and don't fill in, flip them.  They should be beautifully golden brown.

Allow the pancakes to cook another 1 - 2 minutes until done.  Remove from pan and serve!  Keep cooking the remaining ones until done, or cover and refrigerate the unused batter for 2 - 3 days.  I prefer to cook it all and freeze extras.