Oat and Apple Pancakes with Yogurt
['1 cup whole wheat flour', '3/4 cup old-fashioned oats', '1/4 cup finely chopped pecans or almonds', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon ground cinnamon', '1/2 teaspoon kosher salt', '1 large egg', '1 3/4 cups buttermilk', '2 tablespoons pure maple syrup, plus more for serving', '2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet', '1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick', 'Plain yogurt (for serving)']
Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
Serve pancakes with yogurt and more maple syrup.
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