Preheat your waffle iron. In a large bowl, combine the rolled oats, buckwheat flour, baking powder, salt, and cinnamon. Whisk together then set aside.

In a separate small bowl, whisk together the yogurt, egg, oil, coconut sugar and vanilla extract. Pour the wet ingredients in the bowl with the dry. Add the shredded apple and mix everything together, until combined.

Lightly spray the waffle iron then pour half of the batter into the center. Close and cook until light indicates they are ready. The edges should be golden brown and crisp. Carefully remove and set aside. Repeat same step for the second waffle, until all of the batter is gone.

Serve immediately with melted vanilla almond butter (optional but recommended), pure maple syrup and chopped pecans. Leftovers can be stored in an airtight container for up to 3 days. For best results, reheat in the waffle iron or the oven to keep the edges crisp.