Multigrain Pancakes

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. cornmeal
2 Tbsp. packed dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/4 cup plain yogurt
1 tbsp. unsalted butter, melted and cooled
1 large egg, lightly beaten
1 tsp. vanilla extract

1.) Preheat oven to 200.  In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda, and salt.  In a small bowl, whisk milk, yogurt, butter, egg, and vanilla.  Stir milk mixture into flour mixture until just combined.
2.)  Preheat a large skillet or griddle; mist with cooking spray.  Pour batter 1/4 cup at a time, spreading gently.  Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes.  Flip pancakes and cook until light golden and cooked through, 1 minute longer.  Keep pancakes warm on a plate in oven while cooking remaining flapjacks.