In a medium bowl, combine the eggs with the milk, sugar, ricotta cheese, vanilla and orange zest. Whisk until well combined.
In a large bowl, sift the flour and add the baking powder, baking soda and salt. Stir lightly to combine.
Gradually whisk the ricotta mixture into the dry ingredients until a smooth batter is formed. Gently fold in the chocolate chips.
Heat a large nonstick skillet over medium heat. Lightly spray with coconut oil.
Pour in about 1/3 cup (80 milliliters) of the batter. Cook for 2 to 3 minutes or until bubbles appear on the surface.
Gently flip the pancake over and cook for 1 to 2 minutes longer. Remove the pancake from the skillet and set aside on a plate. Repeat with the remaining batter and cover the cooked pancakes as you go to keep them warm.
Divide the pancakes and stack them on individual plates. Add the toppings of your choice.