Pour all dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg, all spice, anise) into a mixing bowl and mix thoroughly.
Shred the apple using a box grater and add to dry ingredients.
Now add the wet ingredients (eggs, Greek yogurt, water, olive oil, molasses). Be sure to add the olive oil directly before the molasses, as the leftover olive oil in the measuring cup will help the molasses slide out.
You can begin warming your skillet on low heat and whisk all your ingredients together.
Add a small amount of extra olive oil to cover the bottom of the skillet to help reduce pancakes sticking to the pan, and pour about 1/4 cup of batter into your pan. Feel free to add more if you would like for larger pancakes.
Cook until edges start to dry and bubbles form and then flip your pancakes.
Continue cooking until both sides are browned and serve with your favorite topping.
