In a medium bowl, combine the flaxseeds and three tablespoons of the water to make a "flax egg." Let it rest for five minutes.
In a separate medium bowl, combine all the dry ingredients, sifting or whisking them together.
In the medium bowl with the flax egg, add 1¼ cups of the almond milk.
Gently fold the wet mixture into the dry mixture. Be careful not to overmix the batter. Let the pancake batter rest for 15 minutes. This allows all the ingredients to work together so your pancakes will rise a little bit. Once the batter has rested, fold in the additional two tablespoons of almond milk, the two tablespoons of coconut oil, and the chopped apple.
Place a few drops of coconut oil on a good quality non-stick frying pan over low-medium heat and spread it in the pan using a paper towel. This is all the oil you will need. Between pancakes, carefully rub the same paper towel on the pan.
Pour ¼ cup of the batter on the heated pan. Cook for two to three minutes until bubbles start popping on the surface. Flip the pancake over and cook for about two more minutes. Continue with the remaining batter.
To make the caramel apples, melt the three teaspoons of coconut oil, and add the coconut sugar, cinnamon, and the two tablespoons of water. Mix together, allowing the ingredients to combine into a smooth caramel sauce. Add the apple wedges and cook until soft and warm.
Serve the caramel apples over the pancakes and enjoy!