Berry compote:

1. In a saucepan over medium-low heat, add chopped strawberries, blueberries, maple syrup and lemon juice
2. Bring to a simmer and use a wooden spoon to mash the blueberries; stir until the mixture thickens, roughly 10 minutes
3. Turn off heat and set aside

Pancakes:

1. In a medium bowl whisk together eggs, milk, maple syrup and vanilla extract
2. In a separate bowl whisk together almond flour, baking soda, salt and cinnamon
3. Pour the wet mixture into the bowl with the dry ingredients, and combine; stir until smooth, and let batter sit for 5 minutes
4. Coat a pan with coconut oil or butter and set over medium heat
5. Once the pan is hot, ladle or spoon about 1/4 cup of pancake batter to form each pancake
6. Cook for about 2 minutes, until the surface bubbles; flip the pancake and cook the other side for an additional 1 to 2 minutes
7. Continue until batter is gone; set pancakes aside

Peanut butter maple glaze:

1. In a small microwavable bowl, combine maple syrup and peanut butter 
2. Microwave 10 to 15 seconds, until warm
3. Whisk until smooth