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1
For the topping:
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2
In a large skillet, add the almonds and pumpkin seeds over medium-high heat and toast, stirring, for about 1 minute.
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3
Stir in the sunflower seeds and cook, stirring, for 1 to 2 minutes more.
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4
Stir in the sesame seeds.
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5
Cover and cook, shaking the pan, until the seeds are toasted, about 35 seconds more.
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6
Transfer the toasted nuts and seeds to a medium sized bowl.
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7
Mix in the wheat germ.
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8
Stir in the maple syrup and a pinch of salt, stir until evenly coated and set aside.
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9
For the pancakes:
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10
Place the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes.
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11
Set aside.
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12
In a large bowl, add the flours, baking powder, baking soda and salt, whisk until well combined.
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13
In a small bowl, whisk together the eggs, 1 1/4 cups of buttermilk, and honey.
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14
Slowly add the egg mixture into the dry ingredients, stirring until just incorporated.
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15
Stir in the cooked apples until just combined.
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16
If the batter seems too thick, pour in as much of the remaining 1/4 cup butter milk as necessary.
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17
Spray a large non-stick griddle with cooking spray and heat over medium heat.
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18
Spoon about 1/4 cup batter per pancake into the pan and top each pancakes.
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19
Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 to3 minutes.
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20
Cook until the pancakes are golden brown and cooked through, an additional 2 to 3 minutes.
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21
Serve or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 200 degree F oven while making the rest.
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22
For serving, place 3 pancakes per plate and sprinkle with 1/4 cup of the maple nuts topping.
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23
Serve with pure maple syrup.
