Categories: Breakfast

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tbsp. sugar
• 2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg, room temp
• 1 cup milk
• 2 tbsp. canola oil
• 1 tsp vanilla extract
• 1/8 cup cream cheese, softened
• 3 tbsp. vanilla yogurt
• 1 small banana, sliced
• 1 cup fresh raspberries

Directions

1. Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.

2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bottoms are golden brown. Flip; cook until second side is golden brown.

3. Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.

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