Berry Swirl 

1. Place frozen berries, lemon juice and pinch of salt in a saucepan and stir over medium heat. Once berries begin to soften, use fork to break them down further and allow to simmer until mixture begins to thicken. 
2. Next, add maple syrup and stir until combined. 

Pancake

1. Preheat oven to 350 degree F. Grease an 8 x 8 baking dish with coconut oil or line with parchment paper (a standard loaf pan also works, but pancake will be a lot thicker).
2. To a blender or food processor, add palm shortening, applesauce, coconut butter and vanilla and blend/pulse until combined. 
3. In a large mixing bowl, mix together flours, cinnamon, salt and baking soda.
4. Add blended wet ingredients to dry ingredients and then fold in coconut milk and apple cider vinegar. 
5. Spread the batter into a thin layer into your greased/parchment lined pan.
6. Using a spoon, add large drops of the berry mixture to the batter and swirl into the batter. 
7. Bake 23-25 mins. 
8. Allow pancake to cool a bit before cutting it into it or it will crumble. Serve with a dollop of AIP compliant coconut yogurt, fresh berries and/or maple syrup.