In a medium bowl, sift together the salt, baking powder, baking soda, flours and sugar. The whole wheat flour will not completely sift through so once it's not moving through anymore just dump it in the bowl.
In a separate bowl, whisk together the eggs and buttermilk.
drizzle in the butter as you continue to whisk.
switch to a wooden spoon and make a well in the middle of the dry ingredients.
pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining. The batter will be very thick, this is normal.
butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
Process oats in a food processor to create oat flour or use additional whole wheat flour if you do not have rolled oatspancakes can be frozen for 2-3 months
Whole Wheat Buttermilk Pancakes
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.