Preheat a griddle to medium heat. In a large mixing bowl whisk together Pamela's Artisan Flour Blend, baking powder, baking soda and kosher salt.
TO MAKE THE PANCAKES:
In a medium sized mixing bowl whisk together coconut milk, apple cider vinegar, dark brown sugar, olive oil, eggs and lemon zest.
Stir wet ingredients into the dry ingredients. Use batter immediately as it will thicken while it sits.
If the batter does get too thick to pour simply thin it out with lukewarm water. You may have to do this several time if the batter sits for too long.
Apply batter to your hot griddle, cook until the bottom of the pancake is golden brown and the top of the pancake starts to bubbly slightly. Flip and cook until the other side is golden brown.
Serve pancakes immediately and top with berry compote and a drizzle of syrup if desired.
TO MAKE THE BERRY COMPOTE:
While the pancakes are cooking add blueberries, strawberries, dark brown sugar and balsamic vinegar to a large skillet set over medium heat.
Gently cook until the blueberries start to soften (they will pop open) and the strawberries are soft. Stir in vanilla paste and let simmer until the sauce is lightly thickened.