Multigrain Breakfast Pancakes with Berry Compote

In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup rolled oats, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/2 cup unflavored protein powder.

In a separate bowl, whisk 3 large eggs until frothy. Add 1 cup Greek yogurt, 1/2 cup almond milk, 2 tablespoons honey, and 1 teaspoon vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay. Let the batter rest for 5 minutes to allow the grains to absorb some of the liquid.

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 to a simmer over medium heat.

Cook the berry mixture for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and set aside.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of coconut oil to coat the surface.

Using a 1/4 cup measure, pour pancake 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 2 minutes until golden brown and cooked through. Transfer to a plate and repeat with remaining batter, adding more coconut oil to the pan as needed.

Serve the pancakes warm, topped with 1 tablespoon of butter per serving, the warm berry compote, and garnish with the remaining 1/2 cup fresh berries.