In a large bowl, stir together the flour, salt, baking powder, and cinnamon.
In a medium bowl, mix the eggs, applesauce, coconut oil, and coconut milk. Add the wet ingredients to the dry ingredients. Stir to combine, then fold in one of the chopped apples.
In a small skillet, simmer the other chopped apple in the maple syrup over medium low heat for about 5 minutes, or until the apple begins to get tender. Turn off the burner and cover the skillet to keep the topping warm.
Pour the pancake batter onto a hot griddle. I recommend a 3 to 4 inch diameter, which facilitates easy flipping.
Once all the pancakes are cooked, divide them among four plates and top each one with the cooked apple topping. Serve with additional maple syrup if desired.