Combine the grains and buttermilk in a blender and blend for about 3 minutes.
Let the batter soak overnight at room temperature.
In the morning, combine eggs, sweetener and melted butter in a small bowl. Gently mix into the flour mixture.
Combine baking powder, baking soda, and salt in a separate bowl. Mix well and add to the flour mixture.
Fold in almonds and pear cubes, if using.
Heat a small pan or griddle on high and coat with butter. Add 1/3 cup of pancake batter into middle of pan. This batter will not be as runny as the usual pancake batter – use a spoon to spread the batter.
Cook until small bubbles appear through the batter, about 2-3 minutes. Flip and cook until golden brown, about another 2-3 minutes. Serve topped with butter and maple syrup.