In a bowl, mash raspberries with 1 tsp. honey. In a medium bowl, using a pastry blender or potato masher, combine flour, baking powder, salt, butter and remaining 1/2 tsp. honey until fine crumbs form. In a large bowl, whisk egg whites, buttermilk and vanilla. Add flour mixture; whisk to combine. Let stand 5 minutes, then stir in chocolate chips. Lightly coat a nonstick skillet with cooking spray; heat over medium. Pour batter into skillet, forming 1 large pancake. Cook until golden, 3 to 4 minutes per side. Top with raspberry mixture.
