If you can't find whole wheat pastry flour, all-purpose flour works just great (same measurements in cups and grams). You honestly can’t even tell the difference between the two. I haven't tried these pancakes with regular whole wheat flour, but they should work - they will just be a bit more nutty and toothsome. Or, if you can find white whole wheat flour (made with hard white wheat instead of hard red wheat), it will yield a milder, less detectable whole wheat flavor.  You could also try using half whole wheat flour and half all-purpose flour. I believe spelt flour would also work well.