Prepare all ingredients as listed above.

Brew and prepare the coffee to your liking.

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

In a separate bowl, whisk eggs, Greek yogurt, vanilla, and honey or maple syrup until smooth.

Add wet ingredients to dry ingredients and mix until just combined.

Stir in the apple, then add milk a little at a time until the batter is thick but pourable.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or avocado oil.

Scoop batter onto the skillet, about ¼ cup per pancake. Cook until bubbles form and edges set, about 2 to 3 minutes.

Flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.

Serve pancakes topped with chopped walnuts and a generous drizzle of honey, with fruit and coffee.