For months now I've been making pancakes out of a fermented mix of beans, grains, and sometimes other flours. I mix the flour with water and salt (first two pics), cover it, then leave it overnight. In the morning, I add an egg to each single batch, or two eggs to a double batch, and then cook them in a pan.
Basic recipe is 3/8 cup flour, 1/2 cup water, 1/8 teaspoon salt, then let sit overnight, add an egg and put some oil in a pan and cook it.
These ones are two different ones I made up. I forget what is in them but they're roughly half bean flour, and the dark one has ragi in it. I think the dark one also has mung beans, and I think the other one has lupin, soy, and chickpea, but I forget exactly.
I've gotten to where I can make these with no recipe, spontaneously mixing unorthodox flours (lupin bean flour has almost no starch!!! similarly for sesame flour) as well as various grains, not just "normal" grains like wheat, rye, barley, and oats, but any of the millets, not just "regular" pearl millet, but the weirder millets. Like these have foxtail millet in them just because that's what I have on hand right now. I've used nearly all the "weird" ones, kodo millet, little millet, browntop millet, and barnyard millet. I've used red rice flour. Sorghum flour. Water chestnut flour. Amaranth. Quinoa. Buckwheat. I have even ground my own flour out of things I couldn't buy the flour of, like proso millet. I sometimes put other seeds in them, or nut flours, like almond flour, or ground flaxseeds.
They are all 100% whole grain. I usually use 12 or almost 12 different ingredients each day, usually in roughly equal proportions by volume which is not equal by weight.
I'm so hooked. We eat these every day for breakfast, all three of us!
Most of the flours I buy at Indian stores because they have the best selection of bean flours and unusual grains of anywhere I've ever shopped, and many stores sell all three of buckwheat, amaranth, and quinoa flour, the three main pseudocereals.