Make a vegan buttermilk by whisking the almond milk and lemon juice. Allow to set for about 10 minutes at room temperature.
Mix all the dry ingredients in a large mixing bowl.
Whisk in the buttermilk, avocado oil, vanilla, and cinnamon.
Fold in the chopped apples.
Allow the batter to rest for a few minutes while you heat the pan.
Warm pan to medium heat. Melt some vegan butter into the pan and cook pancakes on one side until bubbles form on the top (a couple of minutes). Flip and cook on the other side until golden brown.
For truly indulgent pancakes, top with maple syrup, coconut whipped cream and an extra sprinkle of cinnamon.