In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the almond milk, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Fold in the diced apples.
Heat a non-stick pan or griddle over medium-high heat and grease with coconut oil.
Pour 1/4 cup of batter onto the griddle and cook until bubbles appear on the surface, about 2 minutes.
Flip the pancake and cook until golden brown, about 1-2 minutes, then transfer to a plate.
Repeat with the remaining batter.
Serve the pancakes warm with a sprinkle of cinnamon and a drizzle of maple syrup.