Prep the apple: Core and grate 1 medium apple on the large holes of a box grater. If very juicy, lightly squeeze to remove excess moisture. Toss with a squeeze of lemon juice to keep it bright.

Make the dry mix: In a large bowl, whisk 1 cup all-purpose flour (or gluten-free 1:1 flour), 1/4 cup finely ground rolled oats (optional), 2 teaspoons baking powder, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/4 teaspoon salt.

Whisk the wet ingredients: In a measuring cup, combine 1 cup plant milk, 1/3 cup unsweetened apple sauce, 1–2 tablespoons maple syrup (to taste), and 1 teaspoon vanilla extract.

Combine: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but spoonable. Fold in the grated apple.

Rest the batter: Let it sit for 5 minutes. This helps the baking powder activate and the oats (if using) hydrate. If the batter thickens too much, add a splash of plant milk.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. You want the surface hot but not smoking—test with a droplet of water; it should sizzle gently.

Cook the pancakes: Scoop about 1/4 cup batter per pancake. Use the back of the scoop to nudge it into a circle. Cook 2–3 minutes until the edges look set and small bubbles appear on top.

Flip carefully: Slide a thin spatula underneath and flip. Cook another 1–2 minutes until golden and cooked through. Reduce heat if they brown too fast.

Finish and serve: Keep pancakes warm in a low oven (200°F/95°C) while you cook the rest. Serve with maple syrup, a sprinkle of cinnamon, and chopped nuts if you like.