Add all the dry ingredients to a mixing bowl, and whisk to combine.
Add the wet ingredients and whisk to combine. Batter will be thick, but should be able to be poured easily. Add more milk 1-2 tbsp at a time if it needs to be thinned out more. You may need to add more milk in between pancakes to keep the batter thin enough to pour.
Heat a large skillet over medium-high heat with a teaspoon of coconut oil or other oil of choice.
Once pan is hot, add about 1/3 cup of the batter per pancake.
Once there are bubbles starting to form on top and/or the edges start to look rounded and slightly browned, flip and continue to cook for another minute or two.
Repeat until all the batter is used up. Chop apple and pecans if making the optional topping.
When you get to the second to last pancake, place apples in a small skillet with 1 tsp of coconut oil and cinnamon. Stir occasionally while the apples soften. Once soft, stir in raisins and chopped pecans. Serve over pancakes as a topping with maple syrup.