First dice up the fresh fruit (I chose strawberries, peaches and bananas) and combine with blueberries. Set half aside (minus the bananas) for a homemade fruit compote.
In a bowl mix together the sugar, nut milk, eggs, greek yogurt and vanilla. Slowly combine the flour and baking powder, then add in some of the fruit and all of the nuts.
Heat some coconut oil or butter on a skillet and add batter. Cook for a few minutes and then flip. Repeat until all pancakes are made.
While pancakes cook put the fruit in a small pot with a little agave. Heat up to a soft boil for about 5-10 minutes, stirring often. The fruit should create some juices so you end up with a sweet sauce.
When everything is ready top the pancakes off with the fruit compote and serve!
I chose a gluten free flour blend for my pancakes, but this was just personal choice!