Banana Pancake Stacks with Berry Compote

Begin by preparing the berry compote. In a medium saucepan, combine 3 cups of mixed berries, 1/4 cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Bring to a simmer over medium heat.

In a small bowl, whisk together 2 tablespoons of water and 1 teaspoon of cornstarch until smooth. Pour into the simmering berry mixture and stir for 2-3 minutes until the compote thickens slightly. Remove from heat and set aside to cool.

In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of whole wheat flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

In a separate bowl, beat 2 large eggs, then add 1 1/2 cups of 2% milk, 1 teaspoon of vanilla extract, 2 tablespoons of honey, and 3 tablespoons of melted butter. Whisk until well combined.

Mash 2 medium ripe bananas in another bowl until smooth with some small chunks remaining for texture.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mashed bananas. Be careful not to overmix; some lumps are okay.

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

Pour 1/4 cup portions of batter onto the hot surface, cooking 2-3 pancakes at a time depending on your pan size. 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. Transfer to a warm plate and repeat with remaining batter, adding more butter to the pan as needed.

To serve, place a dollop of Greek yogurt between each pancake to create stacks of 3-4 pancakes per serving.

Top each stack with a generous spoonful of berry compote, a drizzle of maple syrup, and a sprinkle of chopped nuts.

Serve immediately while pancakes are still warm, with additional compote and maple syrup on the side if desired.