Whole Grain Pancakes with Berry Compote

In a food processor, pulse 1/2 cup rolled oats until coarsely ground (not into flour).

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

In a separate bowl, whisk together 1 1/4 cups milk, 1/4 cup Greek yogurt, 2 large eggs, 2 tablespoons honey, and 1 teaspoon vanilla extract until smooth.

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 absorb some liquid.

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

Bring the berry mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Remove from heat and set aside.

Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.

For each pancake, pour about 1/4 cup 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 remaining batter, adding more butter to the pan as needed.

Serve pancakes warm, topped with the berry compote.