Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.
Not bad...I used a 2:1 buckwheat-to-wheat flour ratio, so the pancakes likely weren't quite as robust as they might have been otherwise. And I omitted the milk in anticipation of a thin batter, which it still was. But the flavor was good, rebuffing all the horror stories one hears about buckwheat pancakes. I was surprised to see 3 whole eggs in a CL pancake recipe, and with the inclusion of oil I might try using an egg white next time.