Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut flour
  • 1 cup carton coconut milk
  • 1/4 cup coconut oil, melted
  • 7 eggs, whisked
  • 1 heaping tablespoon raw honey
  • 1-2 tablespoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 12 dates, soaked in water for 30 minutes, pits removed
  • 5 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt
  • 3 apples, cored and sliced thin
  • 3 tablespoons coconut oil
  • 2 tablespoons Coconut Cream Concentrate or homemade coconut butter
  • 1 tablespoon raw honey
  • 2 teaspoons cinnamon
  • pinch of salt

Instruction

  • I know, I know, it seems like a lot. It’s not terrible. Just put on your big kid pants.
  • First make your apple topping. Add your coconut oil to a large skilletover medium heat then add your sliced apples.
  • Let your apples cook down, moving them to around to make sure they do not burn. Let them cook for around 10 minutes until they are nice and soft/wilted, then add your coconut cream concentrate, honey, cinnamon and salt.
  • While your apples are cooking, add your soaked dates (without the water) to your food processor and begin to puree.
  • When the dates have begun to break down, add your coconut milk and water. Then add your vanilla extract, cinnamon and a pinch of salt. Puree until smooth and the date caramel looks like real caramel.
  • Now mix together all of your pancake ingredients.
  • Place a large skillet or pancake griddle over medium heat and pour your pancake mixture onto your skillet. I made my pancakes 3 inches so they were easy to flip. Cook on both sides for 2-3 minutes. My mixture made 13 pancakes.
  • Then stack your pancakes. Pancake, caramel, pancake, caramel, then apple topping!
  • Serve with some kind of protein, like bacon or sausage. Do it.