In a large bowl, whisk together the flour, caster sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the a2 Milk® Light and vinegar. Let rest for 5 minutes.
Whisk the egg and oil into the milk. Add the mixture to the dry ingredients and stir until well combined. Do not overmix, it should still have some lumps.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix — the batter should still have some lumps.
Heat a non-stick pan over medium heat and spray lightly with oil. Pour 1/3 cup batter per pancake onto the pan.
Cook until bubbles appear on the surface and edges look set, about 2 minutes. Flip and cook for a further 1-2 minutes until golden.
Set pancakes aside and keep warm. Repeat with remaining batter.
Make the topping: Melt the margarine in a saucepan over medium heat. Add the apples, brown sugar, and cinnamon. Cook for 3-5 minutes, stirring occasionally, until apples are tender.
Stir in the maple syrup and remove from heat.
Serve pancakes warm, topped with the apple mixture.
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