In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, ginger, and salt.

In a separate bowl, whisk the eggs, milk, and maple syrup until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Fold in the grated apples and chopped pecans. Avoid overmixing.

Heat a lightly greased skillet or griddle over medium heat.

Scoop about ¼ cup of batter onto the hot surface for each pancake.

Cook until bubbles begin to form on the surface and the edges look set, about 2–3 minutes.

Flip and cook for another 2–3 minutes until golden brown and cooked through.

Repeat with the remaining batter.

Serve the Whole Wheat Apple Spice Pancakes warm with maple syrup and fresh fruit.