Starting with the apples, melt the 2 tablespoons of butter in a saucepan over medium heat. Add the apples and cover. Reduce the heat to low and cook until tender, about 15 minutes. Add the sugar, cinnamon and nutmeg and increase the heat to medium. Once bubbly, again reduce the heat to low and keep warm on the stovetop until ready to serve.

For the whipped cream, combine the heavy whipping cream and the sugar in a stand mixer, with the whisk attachment fixed. Beat on medium speed until soft peaks form. Transfer to the refrigerator to chill until you are ready to use.

For the pancakes, whisk together the flours, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the egg, oil, buttermilk and vanilla extract until smooth. Gently fold the wet ingredients into the dry, mixing until just incorporated. Do not overmix. If you find the batter to be too thin, add more ten-grain flour a tablespoon at a time until you reach a thicker consistency.

Heat a griddle over medium heat and melt a tablespoon or two of butter. Using a ladle, ladle in dollops of pancake batter. Once bubbles have formed, flip the pancake (about 3-4 minutes). Cook for another 1-2 minutes, or until the pancake is cooked through. Remove from the pan and transfer to a serving plate.

Top the pancakes with the whipped cream and sautéed apples. Enjoy!