Begin by grinding the rolled oats into a fine flour using a food processor. If preferred, store-bought oat flour can be used to save time and effort.

In a large mixing bowl, combine the oat flour with the soy milk, applesauce, maple syrup, melted coconut oil, ground cinnamon, baking powder, vanilla extract, and salt. Stir well until the batter is smooth and evenly incorporated.

Heat a large nonstick skillet or frying pan over medium-high heat. Lightly grease the surface with a touch of coconut oil. Once the pan is hot, scoop about ¼ cup of batter for each pancake onto the pan, gently spreading it into a round shape.

Cook the pancakes for about 2 minutes, or until the underside turns a warm golden color. Flip carefully and cook the other side for an additional 2 minutes, ensuring both sides are evenly cooked and lightly golden.

Serve the pancakes warm, topped with a generous spoonful of coconut yogurt, a sprinkle of pomegranate seeds, and a scattering of chopped roasted pistachios. For an even heartier breakfast, consider adding a drizzle of creamy nut butter and a handful of fresh seasonal fruit.