Brew and prepare the coffee to your liking.

In a medium bowl, whisk together oat flour, baking powder, cinnamon, and salt.

In a separate bowl, whisk Greek yogurt, vanilla, and honey until smooth.

Add wet ingredients to dry ingredients and mix until just combined. Stir in the apple, then add milk gradually until the batter is thick but pourable. Gently fold in blueberries.

Heat a nonstick skillet or griddle over medium heat and lightly grease with avocado oil. Scoop batter onto the skillet and cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter.

Heat olive oil in a skillet over medium heat. Sauté poblano peppers for 2–3 minutes until softened.

Whisk eggs with salt and black pepper. Pour into the skillet and scramble gently until just set and soft. Remove from heat.

Serve pancakes topped with chopped walnuts and a drizzle of honey, alongside scrambled eggs and coffee.