In a large mixing bowl, whisk together the egg yolks, Greek yogurt, whole milk, sugar, salt, and vanilla extract until the mixture is smooth and creamy. Set aside after mixing.

In a separate bowl, sift together the all-purpose flour, malted milk powder, and baking powder. Stir gently to evenly distribute the baking powder.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. It's okay if there are a few lumps.

In another bowl, beat the egg whites until soft peaks form, about 2-3 minutes. Gently fold the beaten egg whites into the batter.

Fold in the sliced bananas and semi-sweet chocolate chips, distributing them evenly throughout the batter.

Heat a nonstick skillet or griddle over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely.

Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Gently flip each pancake using a spatula and cook for an additional 1-2 minutes until golden brown.

Serve the pancakes warm, topped with extra banana slices, chocolate chips, and maple syrup if desired.