Begin by making the streusel topping. Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the flour, oats, cinnamon, salt, brown sugar, melted butter, and vanilla until combined. Pour onto the baking sheet and bake for 10-12 minutes or until golden, stirring once or twice in between. Remove from oven and break up the mixture using your spatula. It will look like one big blob at first..don't worry. Once it cools, break it up into a "crumble".

Make the pancakes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

In a separate mixing bowl, whisk together the eggs, melted butter, and brown sugar until smooth. Add the buttermilk and vanilla and whisk until smooth. Add the dry ingredients to the wet and stir until just combined. Fold in the grated apple until just combined.

Heat a nonstick skillet or griddle over medium heat. Drop your pancake batter by the ⅓ or ½ cup, depending how big you want them. Cook for a couple minutes per side, or until fluffy and golden.

While pancakes are cooking, make the apple compote. Heat a skillet over medium-high heat and add the butter. Once melted, add the apples, maple syrup, and cinnamon, and sauté for 5-7 minutes or until apples have softened.

To serve pancakes, top with apple compote, a handful of streusel, and maple syrup.