Cook the bacon slices in a large pan over medium heat until crispy. Remove from heat and crumble. Set aside.
In large bowl, mix together almond meal, coconut flour, and baking soda, sea salt, and cinnamon.
In a separate bowl, whisk together eggs, coconut milk, water, and vanilla extract.
Add wet ingredients to dry ingredients, and stir together until well mixed.
Fold in shredded apples and bacon bits.
If the batter seems too chunky, add more water a tablespoon at a time until it's thick but not runny.
Heat a tablespoon of coconut oil in a griddle over medium low heat.
Drop the pancake batter by 1/4 cupfuls into the griddle and spread it out into a circle with a spatula. Cook until browned, about 3-4 minutes.
Flip and cook the other side for 2-3 minutes.
Repeat with the remaining batter, adding more coconut oil to the pan to grease.
Serve with maple syrup.