Start by whisking together the whole wheat flour, rolled oatmeal, baking powder, cinnamon, and sea salt in a large bowl and set aside.
In a separate bowl, add the Almond milk, vanilla extract, maple syrup, whisking everything together until well combined.
Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. **Try not to Over-mix.** Once fully combined let the batter sit for 2-3 minutes, so that ingredients can "activate". NOTE: Batter should be thick, but slightly 'liquidy"; if not, add a few Tbsps more of Almond milk until consistency is "in-between".
Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and add a few slices of fresh strawberries along with chopped walnuts (optional) on top and lightly drizzle with maple syrup, if desired.