Whole Wheat Pancakes
adapted from Martha Stewart's Every Day Food

1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup non-fat yogurt
1/3 cup non fat milk (more to thin as needed)
2 tablespoon canola oil
1 egg

1. In a small bowl, whisk together dry ingredients and set aside.
2. Whisk together milk, yogurt, oil and egg. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
3. Cook on oiled skillet or griddle. Use about 3 tablespoons batter per pancake.
4. Cook until pancake surface starts to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
5. Serve with yogurt and fresh fruit and a wee bit of maple syrup. Remember: syrup is essentially liquid sugar (not quite as bad, but still...) so don't go overboard.

I really like these with Fage yogurt, mango chunks and sliced banana.