Prepare the citrus compote first – add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.
Remove from the heat and transfer the citrus slices into a jar together with their juices and set aside.
In a large bowl combine the oat flour, cacao powder, baking soda and salt.
Add the eggs, maple syrup and almond milk, and whisk to obtain a creamy batter.
Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.
Cook for 2 minutes until bubbles appear on the surface, then flip over and bake for two more minutes.
Remove from the skillet and continue the same with the rest of the batter.
Serve the pancakes warm, with citrus compote.