In a medium bowl, mix together the spelt flour, baking powder, sugar, salt and cinnamon.
In a measuring cup (or small bowl), measure out the milk. Add the egg, vanilla and melted butter; whisk until combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded apple and mix just until it’s mixed in. The batter should have some small to medium lumps.
Heat up your griddle (or cast iron skillet), over medium heat, and brush with 1/2 tablespoon of butter. Scoop the batter, using a tablespoon, onto the warm skillet. Cook for 1-2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in 200 degree preheated oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with additional slice of apple, pomegranate seeds and warm maple syrup.