Using Sue Gregg's Blender Pancake recipe. I like this mix of whole grains:
2 parts Kamut
2 parts brown rice
2 parts buckwheat
2 parts oat groats
1 part rye berries
These can be changed at whim from what I can deduce. You can go gluten-free easily and maintain excellent flavor and texture. This is a pretty amazing recipe. One of those better than could be imagined. Making pancakes from this is unlike trying to use 100% whole wheat bread which is really hard to make light and tasty. One can get used to it of course, but the pancakes can be passed off as "regular" to anyone, even skeptics of healthy eating. I refrigerate the leftover batter for several days without loss of quality.
Since grains can be stored whole easily, I think it's the perfect marriage of tradition and technology.