Instructions

1. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

2. In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

3. Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.

4. Serve the pancakes topped with maple syrup and fruit.

5. Surplus mix can be frozen for another time!