1) Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about one minute. Add the sunflower seeds and cook, stirring, for one 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.
2) Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about two minutes. Set aside.
3) In a large bowl, whisk the flours, baking powder, bicarbonate of soda and salt. In a small bowl, whisk together the eggs, buttermilk, 115ml 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 55ml milk as necessary.
4) Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 55ml batter per pancake into the pan and top each pancake with a heaped tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about two minutes. Cook until the pancakes are golden brown and cooked through, an additional one to two minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 120°C oven while making the rest. To serve, arrange three pancakes per plate and sprinkle each serving with 55g of the topping. Serve with additional maple syrup.
Calories 510; Total Fat 19 g; (Sat Fat 3 g, Mono Fat 4.5 g, Poly Fat 6 g) ; Protein 21 g; Carb 68 g; Fiber 7 g; Cholesterol 110 mg; Sodium 680 mg
Excellent source of: Protein, Fiber, Thiamin, Riboflavin, Calcium, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
Good source of: Niacin, Folate, Copper, Iodine, Potassium