In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, sunflower seeds, pumpkin seeds, and flax seeds.

In a medium bowl, beat the eggs. Stir in the buttermilk and melted butter.

Stir the liquid into the dry ingredients just until the flour is absorbed. Do not overmix.

Heat a griddle or large nonstick skillet over medium heat. Brush lightly with butter, if needed. Using a small measuring cup with a spout, pour a scant 1/4 cup of batter per pancake onto the griddle. When a small bubble or two forms on the surface and the bottom is golden brown, flip over. Brown the second side. If the batter becomes thick on standing and doesn't spread easily, thin with additional buttermilk.

Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200°F. Accompany the pancakes with a small pitcher of warm maple syrup or honey.

Leftover pancakes may be refrigerated for up to 4 days and frozen for up to 3 months.

Makes 12 pancakes.