1. For the batter, in a large bowl combine flours, cocoa, baking powder, baking soda and salt. In another bowl whisk together buttermilk, eggs, vanilla, granulated sugar and food coloring. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.

2. For the cream cheese topping, in a medium bowl and using an electric mixer at medium speed, beat cream cheese 1 minute or until creamy. Add yogurt, vanilla and powdered sugar, beating until well combined.

3. Coat a griddle or skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on the griddle sizzles. For each pancake, pour 3 tablespoons batter on griddle, spacing each 2 inches apart. Working in batches, cook pancakes 2 minutes or until the tops bubble and edges are set. Turn and cook 1 to 2 minutes more or until golden. Transfer to a platter; cover to keep warm. Spoon cream cheese mixture evenly onto pancakes. Add desired toppings, and serve.

• 3 g Fat
• 1.5 g Saturated Fat
• 40 mg Cholesterol
• 260 mg Sodium
• 30 g Carbohydrate
• 2 g Fiber
• 6 g Protein