Start out by making a flax egg--add 3 tbsp of water to 1 tbsp of flax meal, stir really well and set it aside. (Total time: 2 minute)
In a mixing bowl, combine all the dry ingredients. Stir well with a whisk till there are no clumps in the mixture. (Total time: ~ 5 minutes)
Add almond milk, apple sauce, sun butter, and flax egg to a measuring cup and stir with a hand whisk till the mixture becomes homogenized. The pancake batter should be of pouring consistency. If it is thicker, just add more almond milk 1 tbsp at a time. Let the batter sit for 1 minute. (Total time: ~5 minutes)
Heat an iron skillet over medium heat. It is important that the skillet is hot before pouring the batter. You can test the skillet by adding a small drop of batter; if the batter sizzles, the skillet is ready. Add 1 tsp of coconut oil to the heated skilled and add about two tablespoons of batter for each pancake with a spoon. Flatten the batter a little with the back of the same spoon to form a pancake. If the batter has thickened, add a tbsp of water at a time till it's of pourable consistency. Add as many pancakes as you can without crowding the skillet.
It is important to let these pancakes cook over medium heat. You can also cover the skillet with a lid to expedite the process. Once done, flip to cook the other side. It takes about 2-3 minutes cook each side.
Serve hot with maple syrup and homemade almond cream. Enjoy!