Multigrain Pancakes with Berry Compote and Yogurt

In a large bowl, whisk together 3/4 cup whole wheat flour, 1/4 cup rolled oats, 2 tablespoons flaxseed meal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.

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

Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes to allow the oats to soften.

While the batter rests, prepare the berry compote. In a small saucepan, combine 2 cups mixed berries, 1 tablespoon lemon juice, and 2 tablespoons maple syrup.

Cook the berry mixture over medium heat 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. Lightly coat with cooking spray.

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

Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if desired.

To serve, stack 2-3 pancakes on each plate, top with a generous spoonful of berry compote and a dollop of Greek yogurt. Drizzle with the remaining 1 tablespoon maple syrup if desired.