1-First, whisk together the dry ingredients in one bowl: 1 cup whole wheat flour, 1 1/2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon. This step ensures even distribution for the best rise.

2-In another bowl, combine the wet ingredients: 1 cup plus 2 tablespoons buttermilk, 1 tablespoon canola oil, 1 large egg, and 1 teaspoon vanilla extract. Mix until just blended, keeping it smooth without any lumps.

3-Pour the wet mixture into the dry ingredients and whisk gently until just combined. Be careful not to over-mix, as this preserves the fluffiness of the pancakes.

4-Gently fold in 1/2 cup fresh raspberries and 1/2 cup freshly chopped mango, making sure the fruit is evenly distributed without breaking it up too much.

5-Heat a griddle or non-stick skillet over medium heat and spray it with cooking spray for easy flipping.

6-Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top, then flip and cook until lightly browned on the other side.

7-Serve the pancakes warm, topped with maple syrup and extra fruit if you like. For the best outcome, use fresh fruit and handle the batter with care to keep things light and airy.