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For the pancakes:
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Combine almond flour, coconut flour, baking soda, salt, and the zest from the lemons in a large bowl. Whisk to combine.
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In a medium-sized bowl, whisk together the eggs, yogurt, applesauce, juice from two of the lemons (you'll use the juice from the third in the compote), vanilla stevia and the vanilla bean paste.
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Pour the wet ingredients into the dry mixture and stir to combine.
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Heat a skillet over medium-low heat and brush some coconut oil on the surface. I use a 1/4 cup measuring cup to scoop dollops of pancake batter, place them on the pan, and spread them out a bit. The batter will be thicker than traditional pancake batter, so they need a little help spreading. Leave some space between the scoops-you'll need to cook these in batches. For best results, cover the pan to allow pancakes to steam while they cook. Cook until the edges look dry and the pancakes are golden brown on the bottom. Flip and cook on the other side until golden brown. Remove cooked pancakes to a plate. Keep them warm while you continue to cook the rest of the batter in batches.
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To make the compote, combine the clementine pieces, vanilla bean paste, and the juice from the remaining lemon in a small bowl.
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Serve the compote over the pancakes and drizzle with honey.
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Notes:
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1. If you don't have vanilla bean paste, you can use 1 teaspoon of vanilla extract in the batter and 1/4 teaspoon in the compote.
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2. If you can't find Meyer lemons, substitute one lemon and two clementines (juice and zest) instead of the 3 lemons.
