In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, coconut sugar, baking soda, baking powder, and salt until well mixed.
In another bowl, whisk together the eggs, almond milk (or skim milk), Greek yogurt, and vanilla extract until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together with a spatula until just combined.
Fold in the sprinkles until they are evenly distributed throughout the batter.
Heat your griddle or non-stick skillet over medium heat. Lightly grease the surface with a bit of oil or cooking spray.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Stack the pancakes high on a plate and serve warm with maple syrup and fresh whipped cream, if desired.
