1. Grate an apple and set aside. In a medium bowl, whisk together eggs, coconut water and coconut oil. Add dry ingredients to mixture; whisk until just moistened (batter should be slightly thick). Add a little more coconut water if needed.
2. Heat a teaspoon of coconut oil in a fry pan over medium heat. Pan fry ¼ cup of batter until golden on both sides. Repeat until all mixture is cooked.
3. Simmer berries, coconut sugar, lemon and cinnamon stick in a pot with a lid on for 1 minute.
4. Serve pancakes topped with a spoonful of compote and coconut yoghurt.