The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, whisk again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.

Brew and prepare the coffee to your liking.

In a medium bowl, whisk together oat flour, baking powder, cinnamon, and salt.

In a separate bowl, whisk Greek yogurt, vanilla, and honey until smooth.

Add wet ingredients to dry ingredients and mix until just combined. Stir in the apple, then add milk gradually until the batter is thick but pourable. Gently fold in blueberries.

Heat a nonstick skillet or griddle over medium heat and lightly grease with oil. Scoop batter onto the skillet and cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.

Heat oil in a skillet over medium heat. Crack eggs into the skillet. Cook undisturbed over medium-low heat until whites are set and yolks remain runny (about 3–4 minutes). Season with salt and black pepper.

Serve pancakes topped with walnuts and drizzle of honey, alongside eggs, chia seed pudding and coffee.