Add whole grains to the blender along with 1 cup of buttermilk, and blend for at least one minute until the whole grains are completely pulverized, and the mixture is smooth. Add additional buttermilk if needed to maintain the vortex. (See video.)
Once the mixture is smooth, turn off the blender and allow the mixture to soak in the blender from 6-12 hours.
After allowing the mixture to soak, add the egg, vanilla, and honey and blend the mixture for 1 minute. Add more buttermilk if the mixture appears too thick to blend smoothly.
Stop the blender and add in salt, baking soda, and baking powder. Blend for approximately 10 seconds and turn off the blender.
In a frying pan, melt 1 tablespoon of butter over medium heat and ladle in approximately 1/2 cup of batter into the frying pan. After 2-3 minutes, bubbles should begin to appear on top of the pancake. When this happens, flip the pancake over and cook for another 30 seconds to 1 minute.
Transfer the cooked pancake to an oven-proof plate. To keep the cooked pancakes warm, place the plate in an oven preheated to 200°F. Alternatively, you can cover the cooked pancakes with a clean kitchen towel.
Continue cooking the pancakes, adding more butter to the frying pan if needed.
Once all the pancakes are cooked, serve them immediately and enjoy.
Well-wrapped pancakes can be stored in the refrigerator for 2-3 days and up to 3 months in the freezer.
To re-warm pancakes, place them on a lined baking sheet or a non-stick baking sheet and cover the pancakes on the baking sheet tightly with aluminum foil. Place in a preheated 350°F oven for 5-10 minutes until pancakes are heated through.