Roughly chop walnuts and add to a spice grinder. Blitz until walnuts are ground up pretty fine, but without turning to "walnut butter". It's okay if some chunks remain.
Add ground walnuts to a large bowl, along with oat flour and sorghum flour. Then grind flax seeds until they are fine and sandy. Add to bowl with other dry ingredients, along with baking powder, cinnamon, and salt. Stir with a fork to combine.
In a separate bowl, whisk buttermilk, eggs, honey, vanilla, and cooled butter. Stir wet ingredients into dry ingredients, until no flour streaks remain. But don't overmix. Let batter sit for 5 minutes, while you heat up your pan. THE BATTER WILL BE THICK. And that's okay. :)
Spray non-stick pancake rings* (see note below), and your skillet with olive oil. Heat pan to medium heat. Place rings on the skillet, and fill with 1/4 cup pancake batter. (If you do not have rings, you can make regular circle pancakes.)
Let cook until you see bubbles coming through the top of the pancakes, and sides of pancake are setting. Gently lift pancake ring up to remove. Then flip pancakes, and cook for 2-3 more minutes until done.
Serve with extra walnuts, whipped cream, raspberries and maple syrup.