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1
Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute.
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2
Add the sunflower seeds and cook, stirring, for 1 minute more.
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3
Add the sesame seeds to the pan.
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4
Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more.
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5
Transfer the toasted nuts and seeds to a medium sized bowl.
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6
Add the wheat germ.
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7
Stir in the syrup and a pinch of salt and set aside.
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8
Make the pancakes: Put 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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9
Set aside.
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10
In a large bowl, whisk the flours, baking powder, baking soda and salt.
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11
In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey.
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12
Slowly whisk the egg mixture into the dry ingredients, stirring until just combined.
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13
If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
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14
Spray a large non-stick griddle with cooking spray and heat over medium heat.
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15
Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple.
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16
Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes.
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17
Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.
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18
Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest.
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19
To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping.
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20
Serve with additional maple syrup.
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21
Per serving: Calories 494; Total Fat 17 grams; Saturated Fat 3 grams; Mono Fat: 6.1 grams; Poly Fat: 5.8 grams; Protein 20 grams; Total Carbohydrate 69 grams; Fiber 7 grams; Cholesterol 98 milligrams; Sodium 610 milligrams
