In a medium sized bowl, whisk together flours and baking powder. In a separate bowl, whisk together vanilla, milk, oil, honey, eggs; gradually whisk together with flour.

Roughly chop strawberries and blueberries; fold into pancake batter.

Spray large skillet or griddle with cooking spray; heat over medium-high; pour in 1/4 cup of pancake batter per pancake.  Cook until some bubbles form and bottom is browned; flip and cook 1-2 minutes longer. Serve with a small amount of butter and pure maple syrup.