Place chia seeds in bowl add water and let sit for 5 -10 minutes until mixture reaches consistency of raw egg.
Mix in apple puree, almond milk and vanilla then set aside.
Mix almond flour, arrowroot, salt and baking soda, cinnamon and pecans together in separate bowl.
Form a well in centre and pour in wet ingredients. Mix together but do not over mix.
Heat coconut oil in a large frying pan, medium to low heat.
Drop ½ TBS batter into pan and spread out batter slightly for each pancake. Cook pancakes 3-4 minutes until bottoms have browned then flip and cook for a further minute or 2.
Keep repeating steps until all batter is used.
Serve with coconut yoghurt (for dairy free) and berries or maple syrup and sliced banana.
May keep in fridge for 3-4 days, reheat as needed.