Stir together the dry ingredients in a mixing bowl until combined (almond flour through ground cinnamon).

In a separate mixing bowl, whisk together the eggs, almond milk, and pure maple syrup.

Pour the dry mixture into the mixing bowl with the wet and stir well.

Heat a large non-stick skillet to medium and add just enough cooking oil (I recommend coconut or algae oil) to lightly coat the surface.  

Once hot, measure 1/4 cup of batter and pour onto hot skillet. Place a few chunks of apple on top. Cook 2 to 3 minutes, until sides of pancake begin to firm up. Carefully flip and continue cooking another 2 to 3 minutes, until pancake is cooked through. Repeat for remaining batter.

Serve pancakes with choice of almond butter, coconut milk yogurt, pure maple syrup, butter, etc.