Can I substitue canola oil with olive oil?!

Can I substitue canola oil with olive oil?

I'm doing a pancake recipe I found in a magazine.
I recently read that canola oil isnt that good for you, so I decided to use olive oil instead. Will it effect the recipe(found below)?

1 cup whole wheat pancake mix
3/4 milk
***1 tblsp canola oil
2 egg whites
1/4 chocolate chips

Okay, so in general, I use olive oil in almost everything. Here is what you need to look for though. When you are making things that you don't want the oil to have a taste, you must use the LIGHT olive oil. It usually says light right on it, but it is also the one that is golden colored like vegetable oil, as opposed to the greenish color of a lot of olive oils. The green kind is fine to use in stuff like pasta and, well, basically things that are already strongly flavored, like most main-dish type things would be.

But if you are going to switch to olive oil altogether, you need to use the light in your baking, so it doesn't ruin the flavor of things.

I don't care what anyone else here says, I have used olive oil in EVERYTHING for several years now and have had no adverse affects. Just be careful what you use the darker kind in, as it does have a strong flavor. (I have not tried deep-frying with it -- I don't know yet if it could take that kind of heat, but I have pan-fried a lot of stuff with it and it is great!)

Hope you make something really yummy!