In medium bowl, combine peaches, raspberries, and sugar. Stir to coat; set fruit mixture aside.
Meanwhile, in large bowl, combine flours, oats, baking powder, and salt. Add milk, egg, and oil; stir just until flour mixture is moistened (batter will be lumpy).
Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute. Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn pancakes and cook until undersides are golden. Transfer pancakes to platter. Cover; keep warm.
Repeat with remaining batter, using more nonstick cooking spray if necessary. To serve, top with fruit mixture.
Read more: Whole-Grain Pancakes Recipe - Good Housekeeping
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