Whole Wheat Pancakes with Nutty Topping

Ingredients:
For the Topping:

•  1/4 cup sliced raw almonds
•  1/4 cup hulled (green) pumpkin seeds
•  1/4 cup sunflower seeds
•  1 tablespoon sesame seeds (preferably unhulled)
•  1/4 cup toasted wheat germ
•  1/4 cup 100% pure maple syrup, plus more for serving
•  Pinch salt

For the Pancakes:

•  1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
•  1 1/2 cups whole-wheat pastry flour
•  2 teaspoons baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  2 large eggs
•  1 cup lowfat buttermilk
•  3/4 cup lowfat milk
•  2 teaspoons raw honey

Preparation:

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat,
stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the
sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
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. Set aside.
In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together
the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry
ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4
cup milk as necessary.
Coat a large non-stick griddle with melted pasture butter and heat over medium heat. Spoon about 1/4
cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked
apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2
minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.
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. Sprinkle pancakes with 1/4 cup of the topping. Serve with
additional maple syrup.