Grind about 2 C wheat flour in a grain mill
1/2 t baking soda
1 C instant milk powder
2-3 T melted butter or vegetable oil
2-3 egg yolks
Add water until the batter is runny enough for pancakes. Then let it sit for a couple of minutes while you beat 2-3 egg whites. If the batter is too stiff (whole wheat soaks up more water than flour), add a little more water. Then fold in the egg whites.
Cook until golden brown in a hot, lightly oiled heavy skillet.