1) 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.
2) Transfer the toasted nuts and seeds to a medium bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
1) Put the apple in a microwave-proof bowl, tightly cover with cling film and microwave on high until softened, about 2 minutes. Set aside.
2) In a large bowl, whisk the flours, baking powder, bicarbonate of soda and salt. In a small bowl, whisk together the eggs, buttermilk, 120ml 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 60ml of milk as necessary.
3) Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 60ml of batter into the pan for each pancake 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 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 130C oven while making the rest. To serve, arrange three pancakes on each plate and sprinkle each serving with 1/4 cup 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; Fibre 7 g; Cholesterol 110 mg; Sodium 680 mg
Excellent source of: Protein, Fibre, Thiamin, Riboflavin, Calcium, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
Good source of: Niacin, Folate, Copper, Iodine, Potassium