Blend the milk and flour and stir until smooth. Add the egg yolks, coconut sugar, lemon, salt & 4 tablespoons of melted coconut oil. Whisk until combined. Beat the egg white then just before cooking fold them into the batter and add the dried fruits last. In a large cooking pan on medium heat, add the remaining coconut oil and pour the batter so that it is about 1 inch thick. Cook on medium heat until the pancake is a light golden color and slightly puffed up. Then flip it on the other side and continue to cook for another 30 seconds. Tear the pancake up with a fork into little bits while still in the pan and serve with a desiccated coconut or homemade applesauce.