Prepare the pancake batter:

In a large bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, apple pie spice, and salt. Set aside.

In a separate medium bowl, whisk together eggs, applesauce, milk, maple syrup, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined. Be careful not to over-mix the batter.

Cook the pancakes:

Heat a skillet or griddle pan over medium-low heat and coat it with nonstick cooking spray.

Using a large cookie scoop, spoon about 1/4 cup of batter onto the skillet in a single layer. Cook for about 2 to 3 minutes on each side, or until golden brown. Flip the pancakes when the surface starts to form small bubbles and the edges appear dry. You should get about 10 fluffy pancakes.

Make the apple topping:

In a skillet over medium heat, melt the butter (or coconut oil). Add the chopped apples, maple syrup, and cinnamon, mixing well to coat the apples.

Sauté the apples for about 4 to 5 minutes, or until soft and tender.

Assemble and serve:

Top the pancakes with the warm sautéed apples. Drizzle with additional maple syrup or sprinkle with powdered sugar, if desired. Serve immediately and enjoy!