In a large bowl, combine 1 1/4 cups whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3 tablespoons chia seeds. Whisk to mix evenly.

In a medium bowl, beat 1 egg with a whisk. Add 1 cup milk, 1/2 cup plain yogurt, 3 tablespoons unsalted butter or coconut oil (melted and cooled slightly), 1 tablespoon pure maple syrup or granulated sugar, and 2 teaspoons pure vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and whisk just until blended; small lumps are fine. Stir in 1/3 cup mini chocolate chips.

Preheat a nonstick griddle to about 325°F or set a large nonstick sauté pan over medium heat. Lightly grease the griddle or pan with a little butter or oil if needed.

Using a 1/3-cup measure or a large trigger-handled ice cream scoop, pour batter onto the hot griddle or pan, leaving space between pancakes.

Cook until the edges look set, bubbles form around the edges, and the bottoms are golden brown, about 1 minute. Carefully flip and cook the other side until golden brown and cooked through, about 1–2 more minutes.

Transfer cooked pancakes to a plate and repeat with remaining batter. Serve with butter, maple syrup, and/or fruit as desired.