Start by mixing the chia seeds with 9 tablespoons of water in a small bowl. Allow it to sit for about 10 minutes to create a gel-like consistency.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
In another bowl, combine the chia gel, egg, milk, yogurt, melted butter or coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together until just combined.
Fold in the mini chocolate chips.
Heat a non-stick skillet or griddle over medium heat, lightly greasing it if desired.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Stack your pancakes and top them with additional chocolate chips, butter, maple syrup, or fresh fruit.
