In a medium bowl, whisk together the milk, oil, eggs and yogurt. Set aside.
In a large bowl, whisk together the whole wheat flour, 10-grain flour, brown sugar and baking powder. Add the wet mixture to the flour mixture and stir until combined thoroughly.
Heat a nonstick griddle over medium heat and pour approximately 1/4 to 1/2 cup of pancake batter onto the pan to form the pancake. Be sure to leave enough space between each pancake because they will spread a lot. Let the pancakes cook until the edges look dry and bubbles begin to form, approximately 2-3 minutes, and then flip them over. Cook for an additional 30-60 seconds and then remove to a baking sheet and cover with foil to keep warm.
Serve immediately or wrap in plastic wrap and freeze.
Makes 12 pancakes.
