Combine the cream cheese topping ingredients: cream cheese, yogurt, honey, and 1 tbsp fat-free milk. Whisk until smooth and set aside.

In a large bowl, whisk together the flours, baking powder, cocoa powder, sugar, and salt.

In a separate bowl, dissolve the red food coloring with 1 cup + 2 tbsp fat-free milk. Whisk in the egg and vanilla extract.

Pour the wet ingredients into the dry ingredients. Mix gently until just combined and there are no more dry spots, being careful not to overmix.

Heat a large non-stick griddle or frying pan over medium-low heat. Once hot, lightly spray with cooking spray to coat the surface.

Pour 0.25 cup (1/4 cup) of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles form on the surface and edges begin to set, then flip and cook until golden brown.

Repeat with the remaining batter. This recipe yields approximately 10 pancakes.

To serve, place two pancakes on each plate and top with about 2.5 tbsp of the prepared cream cheese topping.