Place all the ingredients except for the grated apple and coconut whipped cream in a high-speed blender (such as a Vitamix). Process until the batter is completely smooth. Stir in 1 cup of the grated apple but do NOT blend again.
Lightly oil a heavy skillet (cast iron seems to work best for pancakes) over medium-low heat. Once the surface of the skillet is hot enough that a drop of water sizzles on it, pour about 1/4 cup of batter onto the pan. Let the pancake cook for about 3 1/2 minutes, or until small bubbles start to form (Note: these pancakes take a wee bit longer to cook than conventional pancakes, so don’t get nervous if you think they are not cooking properly—just be patient!) Before flipping the pancake, use your spatula to test the edges; if the edges lift easily then the pancake is ready to flip. Carefully flip the pancake and cook for another 3 1/2 minutes, or until cooked through.
Repeat with the remaining pancake batter.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven. To serve, divide the remaining grated apple on top of the pancakes and finish with a dollop of coconut whipped cream.
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