Apple Walnut Coconut Flour Pancakes

For the pancakes:
Mix coconut milk and eggs together in a bowl, then add the dry ingredients and stir to combine. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).

Add a dollop of butter or a small amount of oil to a large skillet. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (on a 12” skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it; these pancakes are easy to break. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.

For the apple topping:
In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they’re coated with a thick syrup, about 45 minutes to an hour.

Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.