For the whipped cream (optional), refrigerate a large mixing bowl for making the coconut whipped cream.
For the pancakes, in another large bowl, beat the eggs, almond milk, vanilla extract, 2 tablespoons coconut oil, and the granulated monk fruit sweetener, if using. Beat until the eggs are fully incorporated and the mixture is fluffy. Fold in the crushed pecans.
In another large bowl, sift the buckwheat and almond flours, baking powder, baking soda, salt, 1½ teaspoons cinnamon, the cardamom, ginger, cloves, and nutmeg. Slowly add the dry ingredients to the wet ingredients, stirring well until fully combined and no lumps remain.
Heat a large skillet over medium heat. When the pan is hot, brush it with some of the remaining coconut oil (about 1 teaspoon) and pour two or three ¼-cupfuls of batter into the pan. Cook for 2 minutes, then flip and cook for another 2 minutes, until golden brown and crispy. Transfer the pancakes to a plate and repeat with the remaining coconut oil and batter.
To make the optional whipped cream, remove the canned coconut cream from the refrigerator and scoop out the solid cream portion into the chilled mixing bowl. Using a hand mixer, mix until creamy, then add the powdered monk fruit and remaining ½ teaspoon cinnamon from the pancakes. Mix again until smooth, about 2 minutes.
Serve the pancakes with whipped cream on top, a little drizzle of maple syrup and sliced figs, if desired.
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