Warm the honey and raspberries in a small saucepan over medium heat for 3 minutes until thawed.
Process the oats and salt in a blender until they reach a fine flour consistency.
Stir the oat flour, baking powder, and cinnamon together in a bowl.
Whisk the milk, egg, and vanilla in a jug and combine with the dry ingredients.
Lightly oil a non-stick griddle and heat over medium flame.
Pour approximately 40 ml of batter per pancake onto the hot griddle.
Cook the pancakes for 2 minutes per side without pressing down until golden.
Keep cooked pancakes warm under a towel while finishing the remaining batter.
Serve the warm pancakes immediately topped with the raspberry honey syrup.