I've found that one can do a lot of things with whole wheat flour . . . generally, though, the things I've discovered aren't normal where I'm from (unless you add a little white flour to them).
Pasta
You can make whole wheat pasta - this is very easy, but unless you have some sort of device to help you, the noodles will probably end up looking like sausages (due to their size). Really, all you need is flour and water (salt and oil can help, too). It tastes pretty good, anyway; if you can figure out a fast way to make it, you'll do well. I suppose it might taste better with butter.
Biscuits
Biscuits with 100% whole wheat flour may not appear to be biscuits. They will likely look and taste more like a mix between bread, biscuits, and cookies (well, if you do what I do - maybe you know a better way). I generally don't use shortening or lard (pretty much everyone does) - so this may account for this (the white flour ones are still biscuit-like, though they are the crumbly sort good for biscuits and gravy, and not the layered sort). I recommend these with jam or something, unless you like to rough it (it's a lot of fiber).
Bread
There are tricks to making whole wheat bread soft. I hear they put an enzyme (or some such) in whey that contributes heavily to this, in commercial bread. Whey without the enzyme probably won't do it. Anyway, I've never done this, but my sister has. So, the bread I've made has been a little tougher than I might prefer for the time it takes to make (it takes longer to knead than white bread; if you're really stretched for time, bread-wise, I think white bread rolls are one of the fastest things you can make - see my other post for ingredients).
I tried making microwave bread once. This is very fast, actually, and requires nothing but whole wheat flour and water. Plain whole wheat flour and water probably isn't enough to satisfy the tastes of most people, though (yeah, yeah, I know this is a 'best' recipes forum . . . but I couldn't help myself); I bet you could experiment and eventually come up with a really good microwave bread. Anyway, I only recommend making small amounts at a time (the size of a small cup). The same thing with white flour will not work (at least it didn't for me). I'll let you figure out the times and such (I've forgotten them anyway, but it's probably only a few minutes on the normal microwave setting).
Pancakes with whole wheat flour tend to be rather large and thick (though I've seen some abnormally thin ones - apparently, there is a way to make them thin). Use eggs or not - it doesn't really matter. Milk or water - it also doesn't really matter.
Fry bread is pretty good with whole wheat.
I'm sure there are more and better ways to use whole wheat flour - I just thought I'd share some experiences. Feel free to ask questions for clarification or such.
