Moroccan-Spiced Smoked Salmon & Chickpea Breakfast Pancakes with Pomegranate-Walnut Compote

Ingredients

• 1.5 cups whole wheat flour, freshly milled if possible
• 0.5 cup rolled oats, old-fashioned
• 2 tsp baking powder, aluminum-free
• 1 tsp ground cinnamon
• 0.5 tsp ground cumin
• 0.25 tsp ground ginger
• 0.5 tsp sea salt
• 3 large eggs, room temperature
• 1 cup plain Greek yogurt, unsweetened, full-fat
• 0.75 cup unsweetened almond milk
• 3 tbsp extra virgin olive oil, divided for cooking
• 1 tbsp honey, raw, unpasteurized
• 8 oz smoked salmon, wild-caught, sliced
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted dry