Use 5-6 leftover pancakes, or start from scratch by combining Birch Benders and water and cooking as you normally would. Once cooked and cooled, tear into 1/2 to 1 inch pieces.
Chop onions, carrots, celery and apples into bite size pieces, about 1/2 inch cubed.
Sautee carrots in coconut oil, salt and pepper a few minutes over medium-low heat. Add onions, sautee until translucent, stirring occasionally. Reduce heat to low.
Add celery and apples, sautee another 10 minutes.
Preheat oven to 350°F and grease an 9 inch pie plate.
Add pancakes, apple cider and chicken stock.
Remove from heat, fold in whisked egg.
Place in greased pie plate, mounding up all the stuffing.
Enjoy with your turkey and gravy!