Almond Pancakes with Pear-Maple Compote

Make It

1. In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt.

2. In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine.

3. Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.

Make It

1. In a medium saucepan, combine 1 cup apple cider, 1/2 cup maple syrup and 1 Tbs. lemon juice. Bring mixture to boiling. Core and cut two medium pears into 1/2-inch pieces; stir in. Reduce heat; cover and simmer until the pears are tender, about 20 minutes. Remove pears with a slotted spoon, and reserve. Return liquid to simmering. Cook until liquid is reduced to about 12 cup, 10 to 15 minutes. Return pears to liquid. Compote may be made ahead and refrigerated, in an airtight container, up to 2 days