Peel and de-core the apple. (Any sweet, crisp apple will do for this recipe, like a gala, fuji, or honeycrisp.)

Once the skin and core are removed, chop the apple into fine, even pieces.

In a large mixing bowl, combine the chopped apple, oat bran, old fashioned oats, baking powder, ground cinnamon, eggs, unsweetened almond milk, honey, and coconut oil. Stir well. (The mixture should be thick, but soupy and pourable. If necessary, you can add a touch more almond milk to loosen.

Now, heat a griddle or skillet over medium-high heat.

Once the pan is hot, pour 1/4 cup of the batter onto the hot pan. (No need to grease the pan since the batter contains the coconut oil which will prevent it from sticking.)

Cook the pancake for 3-4 minutes, then flip and cook an additional 3-4 minutes, or until golden-brown.

Repeat with remaining batter.

To serve, you can drizzle with some pure maple syrup or honey.