In a medium bowl, whisk together the eggs and coconut oil (note you can melt the coconut oil in the microwave in a small bowl, 20sec intervals and stir after each until melted). Add the honey, almond milk and vanilla and whisk until combined.

In a slightly larger bowl mix the almond flour, baking powder, salt and cinnamon (if using). Add the egg mixture and mix until well combined but try not to overmix.

Core the apple and cut into relatively thin circles cross-wise ie so you have rings. If you prefer, peel before you slice.

Warm a skillet/frying pan and add a little butter or dairy-free equivalent. Fry the apple slices on both sides until lightly browed, a couple minutes each side. Set aside once ready.

Meanwhile warm another skillet/frying pan or griddle and brush with a little oil. Once warm add spoonfuls (around 1 slightly heaped tablespoon per pancake) of the pancake mixture and if need be spread out a little. Let them cook a couple minutes until they start to cook around the edges and rise slightly. Carefully flip with a palette knife/spatula and cook another minute on the other side. They will need much less time on the second side. Transfer to a plate once ready, ideally covered with a cloth to keep them warm. Repeat with the remaining mixture.

Make stacks with the pancakes and apple slices, adding a little dulce de leche or maple syrup between each layer. Dig in and enjoy.