1-In a large bowl, whisk together the flour, baking powder, baking soda, and salt to build the base.

2-In a small bowl, rub the sugar and orange zest together until it smells fresh, then mix it into the flour blend.

3-In a medium bowl, whisk the ricotta cheese, egg, egg whites, orange juice, canola oil, and vanilla extract until smooth.

4-Gently fold the wet ingredients into the dry ones until the flour just vanishes, then stir in the mini chocolate chips without overmixing; the batter will be thick.

5-Heat a griddle or nonstick skillet over medium heat and give it a light spray with cooking spray.

6-Drop about one-third cup of batter onto the griddle and cook until the bottom turns brown and the top starts to set, which takes about 2 minutes.

7-Flip the pancake and cook for another 2 minutes until it’s golden and done.

8-Repeat with the rest of the batter and serve warm, perhaps with a bit of butter or maple syrup if you like.