Buttermilk Whole Wheat Pancakes with Maple Nut Topping

Directions

For the topping:

In a large skillet, add the almonds and pumpkin seeds over medium-high heat and toast, stirring, for about 1 minute.

Stir in the sunflower seeds and cook, stirring, for 1 to 2 minutes more. Stir in the sesame seeds.

Cover and cook, shaking the pan, until the seeds are toasted, about 35 seconds more.

Transfer the toasted nuts and seeds to a medium sized bowl. Mix in the wheat germ.

Stir in the maple syrup and a pinch of salt, stir until evenly coated and set aside.

For the pancakes:

Place the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, add the flours, baking powder, baking soda and salt, whisk until well combined.

In a small bowl, whisk together the eggs, 1¼ cups of buttermilk, and honey. Slowly add the egg mixture into the dry ingredients, stirring until just incorporated. Stir in the cooked apples until just combined.

If the batter seems too thick, pour in as much of the remaining ¼ cup butter milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat.

Spoon about ¼ cup batter per pancake into the pan and top each pancakes.

Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 to3 minutes.

Cook until the pancakes are golden brown and cooked through, an additional 2 to 3 minutes.

Serve or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 200 degree F oven while making the rest.

For serving:

Place 3 pancakes per plate and sprinkle with ¼ cup of the maple nuts topping. Serve with pure maple syrup.