Whole Grain Pancakes with Berry Compote

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

In a separate bowl, whisk together 1 1/2 cups milk, 2 large eggs, 1/4 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract 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 to allow the oats to soften.

While the batter rests, prepare the berry compote. In a medium saucepan, combine 3 cups mixed berries, 3 tablespoons honey or maple syrup, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest.

Heat the berry mixture over medium heat, stirring occasionally, until the berries begin to break down and release their juices, about 5-7 minutes. Reduce heat to low and simmer for another 3-5 minutes until slightly thickened. Remove from heat and set aside.

Heat a large non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter 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 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.

Serve pancakes warm, topped with the berry compote and additional maple syrup if desired.