Banana Oat Pancakes with Berry Compote

Place 2 cups of rolled oats in a blender and pulse until they reach a flour-like consistency.

Add 3 medium ripe bananas, 4 large eggs, 1 cup milk, 1 cup Greek yogurt, 2 tablespoons honey, 1 teaspoon vanilla extract, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/2 cup protein powder to the blender. Blend until smooth, about 1 minute.

Let the batter rest for 5 minutes to thicken slightly.

While the batter rests, prepare the berry compote. Wash and hull 2 cups of strawberries, then dice them into small pieces.

In a medium saucepan, combine the diced strawberries, 1 cup blueberries, 2 tablespoons maple syrup, and 1 tablespoon lemon juice.

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

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

Pour 1/4 cup of batter for each pancake onto the heated surface. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more cooking spray as needed.

Serve the pancakes warm, topped with the berry compote.