Whisk almond milk and apple cider vinegar together. Let it sit for 5 to 10 minutes.
In a large bowl, stir flour, baking powder, salt and sugar. Add milk mixture. Whisk until just combined.
Heat a large non-stick pan over medium heat. Add a little bit of coconut oil and a few dice of apple. Ladle batter on the apples, making pancakes of any size you like. Adjust heat if necessary. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes. Cook until second side is lightly browned. Add a little bit of coconut oil between each pancakes and repeat. Serve warm, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
