Step 1

Mix all-purpose flour, whole wheat flour, flaxseed, sugar, chia seeds, baking powder, baking soda, and salt in a large resealable plastic bag.

Step 2

Do Ahead: Pancake mix can be made 1 week ahead. Store at room temperature.

Step 3

Cook bacon in a large skillet over medium heat (or, grill over a campfire over indirect heat, moving to cooler side of grill as needed to control flare-ups) until browned and crisp, 10–12 minutes. Transfer to paper towels to drain.

Step 4

Meanwhile, whisk eggs and buttermilk in a large bowl, then add dry ingredients, stirring until just combined (some lumps are okay).

Step 5

Heat a griddle or a large skillet over medium; brush with oil. Working in batches, scoop spoonfuls of batter onto griddle and cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes.

Step 6

Serve pancakes with maple syrup and bacon.