Combine all ingredients in a medium-sized bowl. Do not overmix.

Prepare a skillet with non-stick cooking spray or oil (I like to use coconut oil).

Drop 2 tablespoons of batter onto hot skillet for each pancake.

Cook until bubbles start to form, approximately 2 minutes and flip.

Cook an additional 2 minutes or until each side is golden brown.

To make sautéed apple topping, melt butter and brown sugar.

Sprinkle apples with cinnamon and cook until soft but not mushy.

Serve pancakes topped with sautéed apple topping.