In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, Chobani and milk.
Add yogurt mixture to flour mixture and use a wooden spoon to combine lightly.
Heat a nonstick skilled over medium heat. Lightly coat with cooking spray and pour about ¼ c of batter onto pan for each pancake. Cook until edges set and bubbles appear on surface, about 2 minutes. Flip to brown other side.
Transfer to a large plate and repeat with remaining batter. Serve with maple syrup and berries.