After the overnight soak your grains will be almost gelatinous and difficult to mix the other items into so technique is important here. Mix the leaveners, salt, and sugar together in a small bowl. In a separate small bowl, beat the eggs then add the melted coconut oil in a small stream until they are completely incorporated.

Add the content of the sugar bowl to the liquid bowl and mix well.

Grease a cast iron griddle with a small amount of coconut oil and heat over medium heat.

Finally, make a well in the middle of the soaked grains and stir the liquids and sugar in just until it’s all evenly incorporated. Your leavener will begin to party immediately so leave this step until your griddle is good and hot.

Adjust the batter to your thickness preference by adding additional water, milk or flour (some buttermilk is much thicker than others so it’s hard to get a precise recipe for everyone -- plus I grind my own flour and it tends to be fluffier then bagged flour so it measures less.)

Once a drop of water sizzles when dropped on the skillet, spread 1/4 to 1/2 cup amounts of batter onto the griddle.

If you want to add fruit or cocoa nibs now is the time to do it. You can gently press apple chunks, nuts, berries, or cocoa nibs in at this point.

When the edges begin to bubble and the bottoms are brown flip them over and cook for a couple of minutes more.