Combine the blanched almond flour, tapioca flour, baking soda, sea salt, and spices in a small bowl, breaking up any chunks of almond flour with a fork.
Stir in the vanilla, applesauce, eggs, and sugar until all the ingredients are combined - but be careful not to over-mix.
Allow the batter to sit for a few minutes while you prepare the apple topping.
For the apple topping, melt the 1 Tbsp ghee in a small skillet.
Add the apple chunks, a pinch of cinnamon and sea salt.
Cook for about 10 minutes over medium-low heat, until the apples are soft, stirring often.
While the apples are cooking, make the pancakes: in a large skillet, heat 1 Tbsp of ghee or avocado oil.
Once hot, add the pancakes with a ¼ - ⅓ cup scoop.
Cook for about 3 minutes each side, until you begin to see tiny bubbles popping up on the first side and the pancakes are golden brown.
Serve immediately with the apple topping, some sliced nuts and maple syrup if you like!
