Compote

Toast pecans in a 350-degree oven for 5-6 minutes. Chop them into relatively large pieces. Combine all ingredients in a medium-sized bowl. Stir together, slightly mashing the berries. Set aside.

Pancakes

Measure egg, buttermilk, and syrup into a small bowl. Whisk to combine.

Combine almond flour, rice flour, and buckwheat flour with baking powder, baking soda, and salt. Stir together with a whisk.

Pour wet ingredients into dry ingredients, whisking to combing. Pour in melted butter; stir until combined. Let sit for at least 15 minutes.

Heat a skillet over medium-low heat. Do not let the skillet get too hot. The pancakes can over brown quickly and need to cook slowly because they are more delicate than pancakes made with regular flour Brush skillet lightly with canola oil. Drop batter in 1/4-cup portions into the skillet, working two pancakes at a time. Cook for 3 minutes, until browned and well-set. Bubbles will start to come up through the batter. Gently flip the pancakes and continue to cook through for 2 additional minutes.

Serve pancakes with the compote.