Ingredients
3/4 cup all-purpose flour3/4 cup whole wheat flour3 tablespoons sugar2 teaspoons baking powder3/4 teaspoon ground cinnamon1/2 teaspoon salt1 large egg1 cup 2% milk2 tablespoons canola oil1 teaspoon vanilla extract1/3 cup cream cheese, softened3 tablespoons vanilla yogurt1 small banana, sliced1 cup fresh raspberries
Preparation
Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.
