oatmeal cardamom yogurt pancakes with caramel pear compote

Combine the chopped pears, brown sugar, and lemon juice in a skillet over medium high heat. Stir until brown sugar is dissolved, then reduce heat to Medium Low to cook for 10 minutes, stirring occasionally to prevent burning. Add the water and mix well. Simmer for 10-15 more minutes, until tender and taking on a caramel color.

Add the oats to a high speed blender to pulse until very fine texture. Add to a large bowl with the flour, sugar, baking powder, cinnamon, baking soda, and cardamom.

Create a well in the center of the flour mixture to add the eggs, yogurt, and olive oil. Mix until mostly smooth, then add the milk into the well.

Whisking from the inside of to then the outside with the flour mixture, whisk just until the batter comes together smooth.

TIP: Oatmeal can absorb liquids fast, so if the batter sits, you may need to add more milk to help loosen the texture again.

Using 1/4 to 1/3 cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!

Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes, until firm in the center when touched.

Enjoy with the caramelized pears and maple syrup!