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For the Oatmeal Pancakes:

1 c. whole wheat flour

1 c. oat flour

1/2 c. regular rolled oats

2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 c. milk

1 c. greek yogurt

1/4 c. maple syrup

2 Tbsp. canola oil

2 eggs

1 tsp. vanilla

For the Strawberry Rhubarb Compote:

1 pint strawberries, roughly chopped

3 c. chopped rhubarb

1/2 c. maple syrup

1 lemon, juiced
Zest of 1 lemon

1 tsp. vanilla

To make the compote, add all ingredients to a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Simmer for about 10 minutes until the mixture coats the back of a spoon. Remove from heat and set aside.
To make the pancakes in a large bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda and salt. In a separate medium bowl, whisk together the greek yogurt, milk, maple syrup, canola oil, eggs and vanilla. Add wet mixture to dry mixture and stir until just combined. Let the batter sit while you heat up a large cast iron or nonstick skillet over medium heat.
Lightly grease pan with canola spray. Add 1/3 cup of the batter to the pan for each pancake (gently spreading the batter into a circle if needed). Cook for 2 to 4 minutes until the pancakes slightly puff up, bubbles form, the edges look dry and the bottoms are golden brown. Flip and cook until the other side is golden brown. A test to check for doneness is to touch the center of the pancake and if it springs back it’s cooked through. Repeat with remaining batter. Serve with strawberry rhubarb compote. Enjoy!

Keywords: oat flour, pancakes, rhubarb, strawberry, compote, brunch