Use pulsing action of food processor to process nuts and oats until nuts are finely chopped; place in large bowl. Stir in baking powder and cinnamon.
Whisk eggs, milk, and 2 Tbsp. each maple syrup and coconut oil until blended. Add to prepared almond flour; mix well.
Brush remaining coconut oil onto hot griddle or large skillet. Ladle pancake batter onto prepared pan, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Meanwhile, toss fruit with cornstarch in medium saucepan. Stir in remaining syrup; cook on medium heat 5 to 7 min. or until thickened, stirring frequently.
Serve pancakes topped with the fruit mixture.
Substitute canola oil or vegetable oil for the melted coconut oil.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.