Brew coffee according to your preferred method and add creamer or sweetener if desired.

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

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

Add the wet mixture to the dry ingredients and stir until just combined. Fold in the diced or grated apple. Gradually add milk until the batter becomes thick but pourable. Gently fold in blueberries.

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

Heat olive oil in a skillet over medium heat. Add the sliced poblano pepper and sauté for 2 to 3 minutes until softened.

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

Top the pancakes with chopped walnuts and drizzle with honey.

Serve the pancakes with scrambled eggs and coffee.