Blend together dry ingredients in a mixing bowl.

Pour the milk into a measuring cup, and slowly start adding this to the dry ingredients, blending well with a whisk in between each addition so that there are no lumps.  Once you have about half the soy milk blended with the dry ingredients, beat the eggs into the batter, then add the remainder of the milk. Let stand at room temperature while you prepare the apples (pancake will turn out better if the batter rests at room temperature for a while).

Core and slice apple. Melt butter in cast iron pan, add apple slices and cook, flipping once, for about five minutes, or until soft. Sprinkle the tablespoon of coconut or brown sugar over the slices, and a sprinkling of cinnamon to taste.  Cook until the sugar has melted.

Give the batter another whisking, and pour it over the apple slices in the pan, then transfer the pan to the oven.  Bake for 20 minutes without opening the oven door.