Add all of the ingredients for the apple topping to a small saucepan and heat on the stovetop over medium-high heat.

Cover the pot and bring it to a full boil, stirring occasionally.

Cook, stirring occasionally, until the apples have softened. Remove the lid and continue cooking until the topping has reached your desired level of thickness.

In a mixing bowl, whisk together the eggs, coconut milk, vanilla extract and oil.

In a separate bowl, mix together the remaining dry ingredients.

Add the dry ingredients to the bowl with the wet and stir well until all of the clumps are out (coconut flour has a tendency to be chunky, so just keep mixing until a smooth batter forms.)

Heat a skillet or pancake griddle to medium-low heat and add enough oil to coat the surface. Once the skillet is all the way hot, measure out about ¼ cup of the pancake batter and pour it on the skillet. Allow pancake to cook until sides are firmed up, and middle begins firming up too, about 6 to 8 minutes (no joke!). Carefully flip the pancake and cook another 2 to 4 minutes, until pancake is cooked all the way through.

Repeat with remaining batter.

Serve pancakes with the apple topping, and enjoy!