Combine the first 4 ingredients in a bowl. Place the eggs, milk and vanilla in a second bowl and beat to combine. Mix the dry ingredients into the wet. Preheat a non-stick, electric griddle to 350 degrees F, or set a large non-stick skillet over medium heat. Coat the cooking surface with vegetable spray. Pour on the batter in 4" rounds, leaving a couple of inches between each pancake. Top each with 5 or 6 pieces of fruit. Flip the pancakes when bubbles appear on the surface. Cook for 2 minutes more, or until the centre of the pancake springs back when gently touched.
Note: The generous amount of baking powder used in the batter makes the pancakes light and fluffy.
Recipe Options: Instead of placing the fruit directly on the pancakes as they cook, make a mix of diced and whole fresh fruit and spoon that on top of the cooked pancakes. For added fibre, replace half the all-purpose flour called for in the recipe with whole wheat flour.