In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, beat the egg lightly, then stir in the low-fat buttermilk, extra-virgin olive oil and maple syrup until well combined.
Create a well in the center of the dry ingredients for later use and pour the wet ingredients inside the well. Gently fold the mixture together until just combined, being careful not to overmix. It’s okay if the batter is a bit lumpy.
Allow the batter to rest for about 10 minutes. This step is crucial as it lets the baking powder activate (the secret to fluffy pancakes!).