Combine coconut milk and ACV to make a “buttermilk” and let sit for 5 minutes
In a large bowl, add all your dry ingredients to combine and then whisk in your buttermilk and vanilla until batter is smooth
Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with coconut or avocado oil. Spoon ⅓ cup batter per pancake onto hot griddle.
Cook until look dry and cooked with small bubbles, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side.
To make you compote, add all ingredients except vanilla to a sauce pot and stir well.
Cover and bring to a full boil then reduce heat to a controlled soft boil and allow compote to continue cooking for 20 minutes. Stirring occasionally.
Remove lid and continue cooking at a gentle boil for 10 minutes. Remove from heat and stir in vanilla, allowing it to come to room temp.
Store in in a sealed jar in fridge for up to 10 days. The compote will thicken while it sits in the fridge, but thins out slightly when warmed up!