Vegan Pancakes with Strawberry Rhubarb Compote

Ever since I made red velvet pancakes from the lovely blog How Sweet Eats, I have been hankering to try a non-chocolate (I know, totally bizarre) version. Turns out it was the perfect first recipe for my dear blog; easy, pretty, and pleasant for your taste buds. The recipe took me about 45 minutes start to finish, not bad considering how deliciously it blends together (And I’m no Rachel Ray, anyhow)!
First, the ingredients.
slightly adapted from here

1½ cups minus 1½ tablespoons unsweetened vanilla almond milk
1 1/2 tablespoons vinegar
1/2 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup granulated sugar (I used unprocessed cane sugar)
1/2 teaspoon baking powder
3/4 teaspoon baking soda
Whisk together vinegar and milk and set aside to curdle.

In a large bowl, add wheat flour, all purpose flour, sugar,  baking powder and baking soda. Make a well in the center, and pour in milk mixture and food coloring. Mix until combined.

Preheat skillet or griddle on medium heat. Add 1/4 cup batter. Once bubbles form, gently flip and cook for a few more minutes.

                              Strawberry-Blueberry Compote
Ingredients:
1 pint blueberries
1/2 lb strawberries
1/4 c sugar
1/4 c orange juice
1/4 c water

Bring to a boil, and let simmer for about 10-15 minutes, until it is just a deep purple-y syrupy goodness on the bottom, and the fruit is fragile and soft.

Spoon equal parts of syrup and fruit over the pancakes and serve immediately! Vanilla yogurt tops it all off nicely.
Enjoy, and thanks for reading! Let me know any different variations you cooks come up with!
Ciao,
Kathleen