For pancakes, in large bowl, whisk coconut flour, baking powder, salt, cinnamon, and sugar. In medium bowl, beat eggs until uniform; beat in coconut milk and oil. Add liquid to dry mixture, whisking until fully combined. Reserve.

For compote, in medium saucepan, combine strawberries, star anise, lemon zest, and vanilla. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Stir in fresh mint. Reserve.

In large cast iron skillet over medium-high, melt a touch of coconut oil, swirling to coat bottom. Add pancake batter, 2 to 3 Tbsp at a time. Cook pancakes on each side for 2 to 3 minutes, until golden brown. Keep warm in oven on low heat (200 F) while you finish cooking remaining batter.

Remove star anise from compote before serving on top of pancakes. Garnish with mint.