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For the pancakes

1 cup coconut flour
1 cup carton coconut milk
1/4 cup Gold Label Virgin 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

For the caramel

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

For the apple toppings

3 apples, cored and sliced thin
3 tablespoons Gold Label Virgin Coconut Oil
2 tablespoons Coconut Cream Concentrate or homemade coconut butter
1 tablespoon raw honey
2 teaspoons cinnamon
pinch of salt


First make your apple topping. Add your coconut oil to a large skillet over 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 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.