To keep pancakes warm while you make the full batch, preheat the oven to 200 degrees.

For the compote, combine all ingredients in a medium saucepan. Cook over medium heat for 10-15 minutes until the berries begin to soften but are still intact. Be sure to occasionally stir the compote so that it does not stick to the pan. Serve warm over the pancakes.

Using a blender, first all all the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water - just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it's ready. Spray with gluten-free non-stick cooking spray and you're all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. (They spread quite a bit so I only did 2 pancakes on my large griddle at a time). Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won't have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.

Cook on the second side for an additional 1-2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with the remaining batter.