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.

Heat butter in a skillet over medium heat. Sauté poblano peppers 2–3 minutes until softened. Add spinach and cook just until wilted.

Whisk the eggs with salt and pepper. Pour into skillet. Gently scramble until just set and soft.

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