Combine applesauce, soy milk and oil into a wet mixture.
Whisk together flour, sugar, baking powder and cinnamon to make a dry mix.
Combine wet and dry mixture into a smooth, slightly thick batter.
Preheat a slightly greased non-stick pancake pan or griddle on medium heat.
Spoon or pour batter into the hot pan to form circles. Use about ¼ cup (4 tablespoons) of batter per pancake. Top each circle with apple slices.
When small bubbles appear on the top of the pancakes and their base is golden brown (this takes around 2 minutes), carefully flip the pancakes over. Cook for another two minutes.
Take the pancakes out of the pan to stack them or serve immediately. Top with extra applesauce, maple syrup, fresh berries or dark chocolate. The apple pancakes are best served while still warm.
To make your own applesauce/stewed applePeel and dice apples. Place in a saucepan with a splash of water, cover with a lid and cook until tender, stirring occasionally. Blend until smooth with a stick blender. Keep in the fridge for 3 days, or freeze for longer storage.