Protein-Packed Banana Nut Pancakes with Berry Compote

Begin by making the berry compote. In a medium saucepan, combine 2 cups mixed berries, 1 tablespoon lemon juice, and 1 tablespoon maple syrup.

Bring the berry mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally and gently mashing some of the berries with the back of a spoon to release their juices. The compote should thicken slightly but still have whole berries throughout.

Once thickened, remove the compote from heat and set aside to cool slightly while preparing the pancakes.

Roughly chop 1/3 cup walnuts and set aside.

In a large mixing bowl, mash 2 medium ripe bananas until smooth with minimal lumps.

Add 4 large eggs and 4 large egg whites to the mashed bananas and whisk until well combined.

Add 4 scoops vanilla whey protein powder, 1/2 cup oat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt to the bowl. Whisk until just combined.

Gradually add 1/4 cup unsweetened almond milk while stirring until a thick but pourable batter forms. If batter is too thick, add 1-2 tablespoons more almond milk.

Fold in most of the chopped walnuts, reserving about 2 tablespoons for garnish.

Heat a large non-stick griddle or skillet over medium heat. Add 1/2 tablespoon coconut oil and spread it evenly across the cooking surface.

Once the oil is hot but not smoking (test by sprinkling a few drops of water - they should sizzle), pour 1/4 cup portions of batter onto the griddle, leaving space between each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The key is to maintain medium heat - too hot and the pancakes will burn before cooking through, too low and they won't develop a nice golden crust.

Carefully flip each pancake and cook for another 2 minutes until golden brown and cooked through. Transfer to a plate and keep warm.

Repeat with remaining batter, adding 1/2 tablespoon coconut oil to the pan before each new batch.

To serve, stack 3-4 pancakes per serving, top with warm berry compote, sprinkle with reserved chopped walnuts, and drizzle with the remaining 1 tablespoon maple syrup divided between servings.