Heat almond milk and steep Chai tea bag in it for at least 5 minutes. Cool to room temperature. Discard tea bag.
In a medium bowl, whisk together Chai-infused almond milk, yogurt, eggs and vanilla.
In a large bowl, whisk together both flours, sugar, baking powder, salt, cinnamon, cardamom, ginger, cloves, allspice and pepper. Add the liquid ingredients to the dry and mix JUST UNTIL COMBINED. (Too much mixing will make dense pancakes. You can even leave the batter lumpy and your pancakes will be extra fluffy.) Gently fold in diced apples.
Heat a nonstick griddle over medium heat. Once it’s hot, remove from heat and spray with cooking spray. (Don’t spray near the burner!) Return to heat and use a 1/4 cup measure to pour batter onto griddle. I can fit four pancakes on an 11- x 11-inch griddle. Once pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Remove to a platter and keep warm while you make the remaining pancakes. Spray the griddle with cooking spray (off the heat) before each batch. You should get about 12 pancakes.
Mix together the applesauce and yogurt for the topping. Serve pancakes topped with applesauce-yogurt mixture, a dusting of cinnamon, almonds, and diced apples.