Whole Wheat Vanilla Pancakes (4 servings) 3/4 cup whole wheat flour 1/4 cup all-purpose flour 2 Tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1/2 cup low fat vanilla yogurt 1/2 cup water 2 Tablespoons canola oil 1/2 teaspoon vanilla extract This recipe makes moist yet still fluffy pancakes. By using a 3 to 1 ratio of whole wheat flour to all-purpose flour, the pancakes hold their shape nicely while still delivering whole wheat goodness and a hearty flavor. Vanilla yogurt is the trick to keeping them moist, with the added benefit of adding a taste of vanilla to each bite. (You might want to add a teaspoon of vanilla extract in addition to really capitalize on that flavor.) I topped mine with more vanilla yogurt, chopped pecans, strawberries and a drizzle of honey. Fantastic! (Recipe submitted in 2008. Tested and photographed in August 2013.) How To Make Whole Wheat Vanilla Pancakes In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt. In a separate bowl, beat the eggs until frothy. Add the yogurt, water oil and vanilla and sir until well mixed. Add the wet ingredients to the dry ingredients and stir until just mixed and moistened. Set your griddle to medium-high and coat generously with cooking spray. Dollop the batter in 1/4 cup amounts per pancake. When bubbles appear on top and the edges appear dry, flip the pancakes and cook the other side to golden brown - about 2 minutes per side. Serve with your favorite topping. I like softened butter and real maple syrup. Simple and easy recipe for a whole wheat pancake with a nice vanilla taste. For a twist, try adding a small handful of raisins to the mixed batter. Mr Breakfast would like to thank MooCow for this recipe. Recipe number 2447. Submitted 12/11/2008.