Multigrain Pancakes with local grains

I love my grains, and am especially pleased that 2 of the 4 in this recipe are locally grown and ground.  (Pretty good for an RD in WV!)  The recipe is from Food Network Magazine.  The Hard Red Spring Wheat is from McConnell Milling in Terra Alta, WV.  The Stone Ground WV Blue Corn Meal is from Hawthorne Valley Farms and milled at Blaker's Mill in Weston, WV.   Here's how I made the recipe:

Multigrain Pancakes

(8 Pancakes-4 Servings)

Mix dry ingredients together in a bowl:
1/2 cup all purpose flour
1/2 cup hard red spring wheat
1/4 cup oats
1/4 cup WV blue stone ground corn meal
1 tespoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg
1 tablespoon ground pistachios

Beat egg and sugar in a separate mixing bowl:
1 egg
3 tablespoons brown sugar
Add yogurt, milk and oil.
1/2 cup Greek yogurt, plain, nonfat
3/4 cup skim milk
1 tablespoon olive oil
1 tablespoon canola oil 

Stir liquid ingredients into dry.  Mixture can still be lumpy.

Spray griddle surface with Pam.
Dip 1/4 cup batter onto 325F griddle surface.
Cook until bubbles form on top, about 3 minutes.  Flip and cook on the other side, about 1 minute.

I ate mine with 2 tablespoons of Greek yogurt, fresh strawberries and blueberries!