Peanut Butter Banana Protein Pancakes with Berry Compote

Start by making the berry compote: Combine 2 cups mixed berries, 1 tablespoon maple syrup, and 1 teaspoon lemon juice in a small saucepan over medium heat.

Bring the berry mixture to a simmer, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until berries break down and mixture thickens slightly.

Remove the compote from heat, stir in 1 tablespoon chia seeds, and set aside to cool and thicken further.

While the compote cooks, place 1 cup rolled oats in a blender and pulse until they reach a flour-like consistency.

Add 2 scoops vanilla protein powder, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt to the blender. Pulse briefly to combine.

Add 2 medium ripe bananas (peeled and broken into chunks), 2 large eggs, 1/4 cup Greek yogurt, 1/3 cup almond milk, 2 tablespoons natural peanut butter, and 1 teaspoon vanilla extract to the blender.

Blend on medium speed for 30-45 seconds until the batter is smooth and well combined. If the batter is too thick, add 1-2 tablespoons more almond milk.

Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon coconut oil and swirl 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 and the edges look set, about 2-3 minutes.

Carefully flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Transfer to a plate and repeat with remaining batter, adding more coconut oil as needed.

In a small microwave-safe bowl, warm the remaining 1 tablespoon peanut butter for 15-20 seconds until it's easily pourable.

To serve, stack pancakes on plates, top with warm berry compote, drizzle with warmed peanut butter and the remaining 1 tablespoon maple syrup, and sprinkle with 2 tablespoons chopped walnuts.