In a large bowl, combine the flours, oats, cornmeal, brown sugar, baking powder and salt.

In a medium bowl, whisk together the milk, yogurt, oil and egg. Add the wet ingredients to the dry ingredients and stir until well combined.

Lightly coat a griddle or skillet with nonstick cooking spray and preheat to medium high.

With a ladle, pour about 1/4 cup batter onto griddle for each pancake. With a spatula, flip pancakes when tops are covered with bubbles and edges look cooked. Cook until both sides are browned.

Decorate each pancake with clementine slices for the “hair” and “beard,” grapes for the “hat,” banana slices for the “eyes,” “ears” and “hat bow,” chocolate chips for the “eyes” and an apple slice for the “mouth.”