Tiny Crumbs/Crunchy Pancakes (homemade grape nuts)

3½ cups whole wheat flour (I use freshly ground hard white wheat) 1 cup sucanat (or brown sugar) 2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar) ⅔ teaspoon sea salt 1 teaspoon baking soda 1 tbl. Spice of choice (cinnamon, corriander, chai spice, etc.) 1 tbl. Vanilla

Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes "crumb like." Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.(I found it easiest to bake the crumbs in a dish with sides (my 10x15 pyrex) so that I could stir more easily.) Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).