Combine the all-purpose flower, whole wheat flour, sugar, baking powder, baking soda, salt, and cacao powder in a large bowl and whisk together.
Add bananas, eggs, vanilla extract, 1 C milk, chocolate and peanut butter chips. Stir until well combined. Slowly add additional 1/2 C milk to desired consistency (more thick batter will make fluffier pancakes)
Spoon 1/4C servings of batter on a lightly greased electric griddle (or stovetop griddle). Allow to cook 3-5 minutes, until bubbles begin to form and pop on top. Flip and cook another 3-5 minutes to desired level of brownness.
If making ricotta topping, mix together ricotta and peanut butter batter and spread on top of pancakes.