In a large bowl, combine the flour, hazelnut meal, baking powder, cinnamon powder, and ginger powder.
Add the almond milk, maple syrup, and almond butter. Whisk until there are no large lumps left.
Peel the apple. Remove the core. Cut it in small chunks. Fold the apple chunks into the pancake batter.
Bring a flat pan (or pancake griddle) to medium heat and spray it with a bit of oil. Add an ice cream scoop of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
Toast the almond slivers in a pan without oil for about 1 minute until slightly brown and toasty.
Stack the pancakes, drizzle with almond butter, maple syrup and top with toasted almond slivers. Enjoy!
*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.