Buckwheat Pancakes with Berry Compote

In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 cup protein powder, and 2 tablespoons flaxseed meal.

In a separate bowl, beat 2 large eggs, then add 1 cup Greek yogurt, 1 cup milk, 2 tablespoons honey, and 1 teaspoon vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes while you prepare the compote.

For the berry compote, combine 2 1/2 cups of the mixed berries, 1 tablespoon lemon juice, and 3 tablespoons maple syrup in a small saucepan over medium heat.

Bring the berry mixture to a simmer and cook for about 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.

Remove the compote from heat and stir in 2 tablespoons chia seeds. Set aside to cool and thicken.

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

Pour 1/4 cup portions of batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Serve the pancakes topped with the berry compote and the remaining 1/2 cup fresh berries. Drizzle with the remaining 1 tablespoon maple syrup if desired.