Start by whisking together the organic all-purpose flour, baking powder, cinnamon, nutmeg, cloves, ginger, all spice, and sea salt in a large bowl and set aside.
In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.
Next whisk in the apple puree into the milk-vinegar mixture until well incorporated. **NOTE: The mixture will thicken, that's OK!** Add vanilla, maple syrup, and melted butter and continue whisking.
Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
In the meantime, make your Caramelized Apple topping.