Apple Pancakes Recipe

Dry Ingredients: In a medium bowl, add 2 cups oat flour, ½ cup rolled oats, 2 ½ tablespoons baking powder, 2 tablespoons coconut sugar, 1 ½ tablespoons ground cinnamon, and ½ teaspoon kosher salt. Whisk together.
Wet Ingredients: In a separate bowl, add 2 cups unsweetened almond milk, ½ cup unsweetened applesauce, 2 egg replacers or flax eggs, and 2 teaspoons vanilla extract. Mix to combine.
Combine: Pour wet ingredients into dry ingredients and whisk to fully combine in a large mixing bowl. Then whisk in the melted 2 tablespoons coconut oil. Gently mix the diced apples into the pancake batter. Allow mixture to sit 3-5 minutes, it will thicken slightly.
Cook Pancakes: In the meantime, bring a cast iron skillet to a medium-high heat and add 1 tablespoon extra virgin olive oil to just cover the bottom of the pan. Once pan is hot and ready, use a ½ cup to scoop out the pancake mix and pour into middle of the pan. Use the measuring cup or back of a spoon to flatten the mixture and make it into a round pancake. Let pancake cook 2-3 minutes per side or until the edges start to bubble slightly (if you don't flatten them as much you might want to cook closer to 3-4 minutes per side).
Serve: Enjoy immediately with real maple syrup and additional ground cinnamon on top.