Make the flax 'eggs'—In a small bowl whisk the ground flaxseed with the 6 tablespoons of water. Let rest for 5–7 minutes until thick and gel-like. WHY: flaxseed needs time to hydrate and form a gelatinous binder that mimics eggs' emulsifying and binding properties; if used too soon the batter will be loose and pancakes can fall apart.

Combine dry ingredients—In a large bowl whisk the whole-wheat flour (or pancake mix) with the salt and cinnamon (if using). WHY: whisking dry ingredients brightens and aerates the flour, removes lumps, and ensures even distribution of salt and spice for consistent flavor in every pancake.

Make the batter—In a separate bowl combine the almond milk, oil, vanilla extract and the thickened flax mixture. Pour the wet into the dry and stir gently until combined. Do not overmix; a few small lumps are fine. WHY: overmixing develops wheat gluten and yields tough pancakes; a light texture comes from mixing just until hydrated.

Rest the batter—Let the batter sit for 5–10 minutes while you preheat the griddle or skillet. WHY: resting hydrates the whole-grain flour and allows the flax to fully thicken, which improves tenderness and helps pancakes hold together.

Preheat skillet—Set a large nonstick skillet or cast-iron griddle over medium heat and let it come up to temperature for 3–4 minutes. Brush lightly with the butter or oil right before the first pancake. WHY: starting with a properly preheated pan ensures a quick, even Maillard reaction (browning) so the pancakes develop a golden crust without overcooking inside.

Cook pancakes—Use a 1/4-cup measure to pour batter onto the hot surface (about 8–10 pancakes total). Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook 1–2 minutes on the second side until golden. Adjust the heat as needed—if they’re browning too fast, lower the heat slightly. WHY: bubbles indicate that steam is forming and the interior is cooking; flipping too early prevents a proper set and causes tearing.

Keep warm—Transfer cooked pancakes to a baking sheet and keep in a 200°F (95°C) oven while you finish the batch. WHY: holding in a low oven ensures all pancakes are served warm and crisp without overcooking.

Warm the compote—If your mixed-berry compote is cold, warm it gently in a small saucepan over low heat for 2–4 minutes, stirring, until just simmering; for a thicker compote simmer 1–2 minutes longer. WHY: warm compote melds with the pancakes’ exterior, releases aromatic juices and contrasts beautifully with cool Greek yogurt.

Plate and finish—Stack 2–3 pancakes per person, spoon 3–4 tablespoons of warm compote over each stack and add a dollop (about 2 tablespoons) of Greek yogurt. Optionally drizzle a little extra melted butter or a sprinkle of toasted nuts. WHY: stacking retains heat and provides visual height; the yogurt adds acidity and creaminess to balance the compote’s sweetness.

Serve—Serve immediately with extra compote and yogurt on the side. WHY: pancakes lose tenderness as they cool so they’re best enjoyed right away.