How can I improve the texture of my whole grain pancakes? I've been experimenting for a while with whole grain pancake recipes that I can make in a blender.  This is the best variation I've come up with so far:

½ cup hard white wheat
1 cup rolled oats
1 ½ cups milk
2 large eggs
1 tablespoon baking powder
¾ teaspoon salt

Put all ingredients in a blender. Blend on high speed for 6 minutes. Cook on a 325° griddle.

I like the pancakes, but some of my kids complain about the texture.  What can I do to make them lighter and fluffier?  I don't want to significantly increase the fat or sugar.  I don't want to significantly decrease the fiber or protein.  Are there any good options within these parameters?
Debbie's right about the gluten - overmixing is a reliable way to get tough pancakes.

I'm not sure what the best solution is within your process. By far the easiest thing would be simply to use wholegrain wheat flour, letting someone else do the grinding for you.

Failing that, I think you want to grind the grains up dry, and then it really won't take much mixing at all to eliminate clumps. That's going to require something other than a blender, though.