In a medium bowl, whisk the 1 tablespoon lemon juice and 1 ½ cups plant based milk together and set aside.
FOR THE APPLE COMPOTE
In a medium saucepan, heat the 1 teaspoon of coconut oil on medium heat. When the oil is hot, add the apples and toss to coat. Stir in the 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, 2 tablespoon brown sugar, and ⅛ teaspoon sea salt and stir to combine. Cook for approximately five minutes or until the apples begin to release their juices and they begin to stick to the pan.
Deglaze the pan with the 3 tablespoon of Grand Marnier/orange juice and reduce the heat to a gentle simmer. Add a little water if necessary to avoid scorching the apples. Simmer until the apples are soft and the sauce is thick. Approximately 20
FOR THE PANCAKES
Lightly oil and heat a pancake griddle on medium heat.
In a large mixing bowl, whisk the 2 cups all-purpose flour, 1 teaspoon sugar (optional), 2 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon finely ground sea salt until completely combined.
Add the the ½ cup unsweetened apple sauce, ½ teaspoon pure vanilla extract, and 2 tablespoon canola oil to the bowl with the milk and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir until just blended. Don’t over mix or the batter will get tough and won’t rise well.
Use a ladle or a large spoon to pour the batter onto the hot griddle. Cook for approximately two minutes or until the tops are bubbling, the sides are firm, and the bottom is golden brown. Gently flip the pancakes over and cook for another two minutes or until the bottom is golden brown and the sides are fully cooked and firm.
Top with warm maple syrup and the apple compote.