In a bowl whisk together the eggs, honey, vanilla extract and almond milk. Add in the baking soda,cinnamon, nutmeg and cloves and stir.
Stir in the flours and mix until well combined, make sure that there are no clumps before adding the shredded apple.
Melt the coconut oil in a skillet on medium heat. Once the oil is hot, pour in approximately 2 tbsp sized amounts of batter to form the pancakes. Use a spatula to form the pancakes into circular shapes and let cook for about 4 minutes until the pancake is golden and bubbles begin to form on the surface. Flip and cook for another 3 to 4 minutes on the other side. Repeat with the remaining batter.
Serve the pancakes in a big stack topped with the stewed apples.