Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote

INGREDIENTS

• Pancakes:
• 1 cup whole wheat pastry flour
• ½ cup hazelnuts, whole
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons maple syrup
• 2 eggs
• 1 tablespoon nut oil
• ½-3/4 cup milk
• Rhubarb Compote:
• 3-4 large stalks of rhubarb
• 1 tablespoon butter, melted
• ¼ teaspoon cardamom
• 2 tablespoon maple syrup
• zest from one orange