Place oats in a blender and pulse a few times to begin to break down oats, but not to a powder. In a large bowl combine oats, flour, baking powder, salt and cinnamon. In a separate bowl, whisk the egg, honey, milk, yogurt and vanilla. Pour the egg mixture into the dry ingredients. Mix until barely combined and no visible flour remains; there will be lumps. Gently fold in the walnuts. Set aside for 5 minutes.

Spray skillet or griddle with cooking spray and heat over medium. Drop batter onto skillet by the 1/4 cup and cook for 2-3 minutes or until bubbles form and edges appear dry and airy. Flip and cook another 2-3 minutes or until golden brown. Continue until all batter is used.

Top pancakes with butter, maple syrup and raspberries.