Multi-Grain Pancakes with Strawberry Rhubarb Compote

1. Place all ingredients for the compote into a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer for about 15 minutes or until fruit has softened and the mixture has reduced and thickened. Remove from heat.
2. While the compote is cooking, start preparing your pancake batter.
3. In a medium-sized bowl, stir together flours, flaxseed, oat bran, quick oats, baking powder, salt, cinnamon, nutmeg and sugar.
4. In a small bowl, whisk together the egg, almond milk and water. Slowly whisk the wet ingredients into the dry ingredients. Batter will be runny but will thicken while sitting.
5. Heat a griddle or frying pan to medium heat. Spray with non-stick cooking spray. Pour batter by 1/4 cup fulls onto the griddle. Flip when the top starts to bubble and the edges look dry. Cook the second side for about 3 minutes or until light brown. Remove cooked pancakes to a plate. Continue with remaining batter.
6. Top pancakes with strawberry rhubarb compote. Enjoy!