lemon almond ricotta pancakes with rhubarb compote

INGREDIENTS

2 cups

chopped rhubarb

3/4 cup

dark pure maple syrup

salt

1 cup

white-whole wheat flour

1 cup

all-purpose flour

1/2 cup

almond meal or finely ground almonds

1 tbsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

large egg, lightly beaten

1 1/2 cups

buttermilk *see note

1 cup

part-skim ricotta

2 tbsp

plus 2 teaspoons avocado oil or organic canola oil, divided

1 1/2 tsp

freshly grated lemon zest

1/2 tsp

almond extract