Combine all ingredients for the pancakes in a small food processor and blend until very well combined.
Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.
When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake. Spread slightly, lower heat to medium-low and cook all the way through, until tops become sort of matte and dull looking and edges are nice and golden.
Very, VERY delicately flip the pancakes and continue cooking until golden on both sides.
If you have to work in several batches, place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
While your pancakes are cooking, heat some coconut oil in a separate skillet over medium-high heat. When pan is hot enough, add the apple slices and cook until nice and caramelized on both sides. Remove from pan and reserve. In the same pan, add the pork and cook until nice and crispy; reserve.
To assemble the pancakes, place one or two pancakes in a small plate, top with a few slices of apple, a pinch of crispy pork followed by another pancake or two. Continue building layers until you run out of ingredients. For a prettier look, finish with a few slices of apples and a few pieces of crispy pork.
Drizzle with maple syrup to taste.
*Nutritional Information does not include Coconut Oil or Maple Syrup
Crispy Pulled Pork and Caramelized Apples Pancake Stack https://thehealthyfoodie.com/crispy-pulled-pork-and-caramelized-apples-pancake-stack/