Peach and Poppy Seed Pancakes with Strawberry Compote

This is a great way to use up some fruit that you have sitting on the counter or in the back of the fridge. At least that was my intention. Not only are these delicious but they're also a little healthier then your average pancake. Some of the flour is replaced with oats. Which is good for you. So eat up and feel good about it!

Strawberry Compote
Slice up your strawberries (or whatever other kind of fruit you have) into smallish pieces and put in a small saucepan. Add a couple tablespoons of sugar (depending on how many strawberries you have or what kind of fruit) and a splash of orange juice or water. Turn heat to medium low and simmer until thick and saucy and delicious! Taste and add more sugar if needed. Make your pancakes while it's simmering.

Pancakes
1 1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/2 tsp cinnamon (optional)
1/4 tsp salt
2 eggs, slightly beaten
1 3/4 cups milk
6 Tbsp butter, melted
3 Tbsp packed brown sugar
1 Tbsp of poppy seeds
2 peaches, thinly sliced

IN large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Make a well in the center and drop in the two eggs, milk, butter, brown sugar and poppy seeds. Quickly whisk everything until just mixed. If batter is too thick you can add some water to it.
PREHEAT a large frying pan or griddle pan to medium-low. brush with butter or oil and when hot add a small ladleful of batter to pan. (I can fit 3 good sized ones on my crepe pan but you can make them any size you want) Press a few peach slices into each pancake and when the underside is nicely browned flip them and after a couple minutes they should be nicely golden brown and ready to eat! 
SERVE with the compote, maple syrup, whipped cream, yogurt or whatever you like!