Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk and canola oil and vanilla; stir into dry ingredients just until moistened.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.
