Whole Grain Banana Pancakes with Berry Compote

In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/2 cup protein powder until well combined.

In a separate bowl, mash 3 medium ripe bananas until smooth. Add 4 large eggs, 1 cup Greek yogurt, 1/2 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons honey. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay. Let the batter rest for 5 minutes.

While the batter rests, prepare the berry compote. In a medium saucepan, combine 2 1/2 cups of the mixed berries, 1/4 cup maple syrup, and 1 tablespoon lemon juice.

Bring the berry mixture to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and stir in the remaining 1/2 cup fresh berries. Set aside.

Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray.

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.

Serve the pancakes warm, topped with the berry compote.