Soak 1 1/4 cup buttermilk and 1 1/4 cup ground wheat overnight in refrigerator. (if you don't have buttermilk, you can substitute by putting 1 T. lemon juice in measuring cup and then fill the rest to 1 1/4 cup with milk. Let sit 5 minutes.)
Next morning, place mixture in a blender with:
1 egg
2 T light olive oil
1/2 t salt
1 t sugar or other sweetener, to taste
Run blender on medium and then add 1 teaspoon baking soda and enough milk or buttermilk to the consistency that you like for your pancakes.