By: Chef Louis Charest 
Ingredients:
½ cup whole wheat flour
½ cup spelt flour
½ cup quick oats
1 tbsp. baking powder
2 tbsp. sugar
½ tsp. salt
2 cups buttermilk
1 egg
2 tbsp. melted butter
1 tbsp. vanilla extract
Method:
- In a bowl, sift together all the dry ingredients except the oats.
- In a separate bowl, mix together the buttermilk, egg, melted butter and vanilla.
- Add the oats and the remaining dry ingredients to the wet ingredients.
- Mix well and let sit for a few minutes.
- Put your pan on medium-low heat, add some vegetable oil and/or butter.
- Pour ¼ cup of the batter for each pancake.
- Cook until bubbles form; flip, and cook until golden.
- Serve with lots of maple syrup and enjoy!