For Pancakes:

*Butter, apples, cornstarch, water, brown sugar, and half of cinnamon for apple topping*

1. In a medium bowl stir together flour, baking powder, salt, cinnamon, and baking soda. Make a well in the center of the flour mixture; set aside. In a small bowl stir together egg, apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir just until combined, but still slightly lumpy.

2. Lightly coat a nonstick griddle or heavy nonstick skillet with nonstick cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup of the batter onto the hot griddle or skillet, spreading to 4-inch diameter if needed. Cook for 2 to 3 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook for 2 to 3 minutes more or until golden brown.

Serve with sauteed apples as a tasty topping. :)

Sauteed Apple Topping:

The dairy-full option:

1. Peel and core apples. Cut into 1/4 inch thick slices.

2. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

3. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Follow this recipe and make a pan of sauteed apples without butter:

2 Apples
.25 Cup Water
.5 tbsp Cinnamon
1 splash Vanilla Extract

Peel the skin off your apples and chop into small pieces of relatively the same size.

Add water to your skillet and turn your stove to medium heat.

Add apples and cinnamon to your skill and cook for 8-10 minutes.

If all of your water evaporates add more to keep from burning. When soft, remove from heat and serve warm.

https://www.hellospoonful.com/blog/recipe/healthy-sauteed-apples-vegan-gluten-free/