The differences between Saturday and Sunday are subtle. On Saturday, most banks are open and the gyms are more crowded. Saturday is a day of errands, long walks, coffee shops and drinking beers at a neighborhood bar. Saturday nights mean movies, dinners out and Saturday Night Live.

Sunday mornings are quieter. When you run to the nearest Starbucks to pick up coffee, the line is short. Sunday mornings are a great time to sleep in, drink coffee until noon and around the holiday season, make gingerbread pancakes for breakfast.

Whether its October, November or now, December, it’s hard not to like the idea of waking up to pancakes, or even waking up to make pancakes. With whole wheat flour, non-fat milk and yogurt rounding out the list of ingredients, these pancakes will even leave you room to indulge a little bit at your next holiday party.

Whole Wheat Cinnamon Pancakes

Ingredients

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon and 1 teaspoons baking powder
1 teaspoon baking soda
1 to 2 teaspoons cinnamon
1/2 teaspoon salt
1 cup lowfat yogurt
1 cup nonfat milk (more to thin as needed)
4 tablespoon canola oil (plus more for the griddle)
2 large eggs

Directions

1. In a small bowl, whisk together dry ingredients and set aside. In another bowl, whisk together milk, yogurt, oil and eggs.

2. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.

3. Brush oil onto preheated skillet or griddle. Use about 3 tablespoons batter per pancake.

4. Cook until pancake surface begins to bubble and a few have burst, about 1 – 2 minutes. Flip and cook 1 – 2 minutes more.

5. Serve with Greek yogurt, sliced fresh fruit, nuts, and a wee bit of maple syrup. Remember: syrup is essentially liquid sugar (not quite as bad, but still…) so don’t go overboard.