In a blender or food processor, pulse the rolled oats until they become a coarse oat flour.
In a mixing bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh raspberries and chopped walnuts.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Once the pancakes are done, stack them on a plate.
Serve your Oatmeal Pancakes with Raspberries, Walnuts, and Maple Syrup with additional fresh raspberries, a sprinkle of chopped walnuts, and a generous drizzle of maple syrup.
