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 1/3 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.

Serve the pancakes warm, stacked tall and topped with banana slices, chia seeds, powdered sugar and maple syrup if desired. Eat!