In a food processor, place the rolled oats and process until mostly ground, about 1-2 minutes. Add the diced apple and process until coarsely ground. 

Add the remaining ingredients and process until smooth. 

Allow the pancake batter to sit for 3 to 5 minutes so the oat flour can hydrate. The pancake batter should just slightly mound up in a spoon or scoop - if it’s too thick for that, add more of your chosen milk.

Heat a griddle or nonstick or cast iron skillet over medium heat until a drop of water tossed onto it bounces and sizzles. Grease the pan with 1-2 teaspoons coconut oil per panful.

Pour portions of about 2-3 tablespoonfuls of batter onto the hot griddle at least ½ inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1-2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.

The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F oven before serving, then topped with fresh fruit before serving warm. They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use.