2 cups white whole wheat flour or whole wheat pastry flour
1 tsp baking soda
¼ tsp salt
2 Tbsp chia seeds
½ cup mini semi-sweet chocolate chips
Instructions
In a stand mixer fitted with the whisk attachment (or use a hand held mixer), beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
Combine the ricotta, milk, 3 egg yolks, mashed bananas, melted butter, vanilla and lemon zest in a separate, larger mixing bowl. Next add the white whole wheat flour, baking soda and salt, stirring gently until just combined.
Stir a small scoop of the egg whites into the ricotta pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Stir in the chia seeds.
Heat a skillet on medium heat. Grease with butter or cooking spray. Pour ⅓ cup pancake batter on the center of the hot pan. Sprinkle each pancake with chocolate chips. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.