In a large bowl, add the whole wheat flour, baking powder, sugar, cinnamon, allspice, nutmeg and salt. Mix together.
In another large bowl, add the eggs, milk and vanilla extract. Whisk together.
Add the wet ingredients into the dry ingredients and mix with a fork until fully combined.
Heat a large skillet over medium heat. Lightly spray cooking oil to coat skillet and pour 1/4 cup of pancake batter. When the edges of the pancake set and can lift easily off the pan, flip the pancake. Repeat with the remainder of the batter. Makes 12 to 14 pancakes.
For the compote
In a small pot over heat, add blood oranges, water, sugar, vanilla extract and cinnamon. Bring to a boil and reduce heat to medium. Simmer mixture for 10 to 15 minutes until liquid become syrupy.
Remove from heat and partially blend compote with an immersion blender or stand blender.
For the whipped butter
Add softened butter and milk into a large bowl. Mix with a handheld mixer for about 5 minutes until light and fluffy.