Melt the coconut oil in a small pot on the stovetop or in the microwave.
Combine the dry ingredients in a medium-sized bowl. Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract.
Stir the batter well with a whisk until there are no lumps left.
Heat some coconut oil in a large non-stick pan (it should be only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of your pan. Bake one pancake at a time at medium heat. Quickly swirl with a spatula, so the batter covers the entire bottom of your pan.
Add the apple slices on top and gently press them into the batter.
It’s important that you don’t flip the pancakes too early. Wait until the top begins to bubble and the edges start to brown and crisp up. Put a plate on top of the pan and turn it around 180 degrees, so the pancake lands on the plate. Then carefully let it slide back into the pan with the other side on top.
Sprinkle with a bit of powdered sugar and cinnamon before serving.
Notes
It’s very important to use a non-stick pan for the apple pancakes. This way they won’t stick to the pan.
I find the apple pancakes break relatively easy when being flipped, so I highly recommend using a plate to turn them. This is a very easy and effective way to turn them.
Don't use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.