Take out overnight oat pancake batter from refrigerator. Stir in toasted walnuts, maple syrup, and cinnamon.

Heat skillet over medium heat. Add a dollop of coconut oil and spread evenly across pan. Add two heaping spoonfuls of batter for each pancake making approx. 3-inch pancakes. Cook until pancakes are golden brown, a few minutes on each side. Repeat until all the batter is finished. Serve with your favorite berries.