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Mix together the whole wheat flour, baking powder, sea salt and cinnamon in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. Fold in apples and nuts. The batter will be thick and slightly lumpy. Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
If needed, lightly oil the pan with olive oil, then scoop approximately ⅓ cup portions of the batter onto the pan.
Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides, about 5-7 mins.
Repeat with the remaining batter then serve right away with your favorite pancake toppings like fresh fruit and maple syrup or homemade jam!