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Vanilla
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften.
Add the oil, 2 egggggs, and 1 tablespoon maple syrup to the oats, and whisk to combine. Add ⅔ cup whole wheat flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, and ½ teaspoon ground cinnamon, vanilla, apples, and nuts, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Add 1 teaspoon oil to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon oil for each batch.