Whole grain pancakes with apple and nuts in maple glaze

Ingredients:

Topping

• 1/4 cup sliced ​​almonds
• 1/4 cup shelled (green) pumpkin seeds
• 1/4 cup sunflower seeds
• 1 tbsp sesame seeds
• 1/4 cup toasted wheat germ
• 1/4 cup natural maple syrup + extra for serving
• A pinch of salt

Pancakes

• 1 medium apple, such as Golden Delicious, diced (about 2 cups)
• 3/4 cup whole wheat flour
• 3/4 cup premium flour
• 2 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup of yogurt or kefir 2.5%
• 3/4 tbsp. low-fat milk
• 2 teaspoons of honey

Preparation:

1. Maple topping with nuts and seeds:
   
   In a large skillet over medium-high heat, toast the almonds and pumpkin seeds, stirring, for about 1 minute. Add the sunflower seeds and toast, stirring, for another 1 minute. Add the sesame seeds to the skillet. Cover and cook, shaking the skillet, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium bowl. Stir in the wheat germ. Add maple syrup and a pinch of salt and set aside.
2. Pancakes with apple:
   
   Place the apple in a microwave-safe bowl, cover tightly with plastic wrap, and microwave on high power until soft, about 2 minutes. Set aside.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt. In a small bowl, combine the eggs, sour milk, 0.5 cups of milk, and honey. Gradually stir the egg mixture into the flour mixture and knead until smooth. If the dough seems too thick, add a little more milk.
4. Spray a large nonstick skillet with cooking spray and heat over medium heat. Spoon about 1/4 cup batter onto each pancake and top each with 1 tablespoon of cooked apple. Cook until the tops of the pancakes are bubbly and the edges look cooked through, about 2 minutes.
5. Flip and cook until golden brown, another 1–2 minutes. Serve immediately, or transfer the finished pancakes to an ovenproof dish and keep warm in a preheated oven at 220°F (100°C) while you cook the next batch.
6. To serve, arrange 3 pancakes on a plate and top each with 1/4 cup of maple seeded topping. Serve drizzled with maple syrup.