In a small bowl combine whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, add apple, honey, vanilla, almond milk and egg, beating well to combine. Stir in dry ingredients until combined. Let sit for 5 minutes so it can thicken.
Heat a skillet over medium heat. If using a nonstick skillet, you shouldn’t have to add any oil to the pan. If you are using a stainless steel pan, you can add a teaspoon of coconut oil or butter to coat the pan and prevent sticking.
Add enough batter to make a roughly 6" round pancake. It is ready to flip when you start to see bubbles on the surface (about 3 minutes). Flip and cook about 2 minutes more. Repeat with remaining batter.
Transfer to a platter and cover with aluminum foil to keep warm.
Serve with warmed pure maple syrup, a drizzle of butter and sprinkling of coconut sugar or ½ tablespoon of 100% fruit spread.