In a medium mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, and salt until well combined.
In another bowl, beat the organic egg. Then, add the low-fat buttermilk, olive oil, and maple syrup. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Let the batter rest for about 5 minutes.
Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with a little olive oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Stack your pancakes on a plate and drizzle with maple syrup. Serve warm and enjoy!
