Place whole wheat flour, all-purpose flour, baking powder, baking soda, and sugar in a large mixing bowl. Be sure to whisk well so the leavening agents and sweetener are evenly distributed. Set the mixture aside.

In another bowl, whisk the egg whites, whole egg, buttermilk and canola oil until smooth and homogenous.

Fold the dry ingredients into the wet mixture, until just combined. Just be careful not to overmix; otherwise you might have dense pancakes.

Add to a nonstick skillet or griddle set over medium heat and coat lightly with cooking spray. Spoon dollops of batter on a hot surface. Cook until small bubbles form on the surface of each pancake, then flip and cook until both sides are golden brown and cooked through.

For an optional hit of brightness and freshness, serve the pancakes topped with fresh mixed berries.