1. In a medium bowl, whisk together eggs, coconut milk (or almond milk), maple syrup, and vanilla extract.

2. In a large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking powder, and salt.

3. Pour the wet ingredients into the dry ingredients stirring constantly until you have a smooth pancake batter.

4. Peel the apples and slice them into rounds. Use a knife or circular cutter to remove the cores.

5. In a small bowl, mix together coconut sugar and cinnamon to create the cinnamon sugar mixture.

6. Heat oil in a skillet over medium heat. Dip each apple circle into the prepared pancake batter, ensuring it's well-coated.

Place the batter-coated apple slices onto the skillet and cook them over medium-low for 3-4 minutes per side, until they are nicely golden brown. If the batter doesn't stick well to the apples, you can also spoon batter onto the skillet, add an apple round, and then add more batter over it.


7. When the pancakes are done cooking, dip them into the cinnamon sugar mixture to coat.

Enjoy!