In a medium bowl, whisk together eggs, coconut oil, milk, honey and vanilla. Set aside.

In a separate large bowl, whisk all dry ingredients and set aside.

In a large cast iron skillet, heat 3 tablespoons butter over medium heat. Let butter warm and begin to brown while you prep other ingredients. Keep an eye on the butter, you want to add your pancake batter as soon as brown bits begin to form in the pan. This will take about 6-8 minutes.

While butter browns, gently fold wet ingredients into the dry ingredients, mixing just until combined. Your batter will be thick, much like a dense cake batter.

Next, slice your apples. Cut off both ends then slice very thinly into full rounds. Pop or cut out the tough core from the center pieces, and set aside.

Using a 1/4 cup scoop, drop rounded batter into skillet. Nestle an Apple slice on top of the batter, and use your spatula to smash the batter down into a thin round. The batter does not run, so you don't need to worry about spacing out the cakes. After 3-5 minutes, and once the bottom is firm and browned, flip using a large spatula. Cook another 3-5 minutes until the underside is firm and browned.

Keep pancakes warm on a plate covered with foil, until all your batter is used. About halfway through cooking, or when your pan dries out, add another 3 tablespoons butter to your hot pan, and let brown for a few of minutes before continuing with remainder batter.

Serve hot, with maple syrup and an extra sprinkle of cinnamon.