In a small microwavable ramekin or flat bottom bowl, mix all crisp ingredients except maple syrup with a fork until crumbly. Microwave for 30 seconds, then remove and stir again. Add maple syrup and mix in, then microwave for another 30 seconds. Remove and stir. Set aside.
Heat a small saucepan over medium heat and add peach topping ingredients. Bring to a boil, then lower heat to a simmer and continue cooking until the mixture has thickened, about 10-12 minutes.
In a food processor or Nutribullet, mill the oats until they form a fine powder.
Mix together all pancake ingredients (only 1 tbsp Greek yogurt in the pancake mix).
Heat a large griddle or non-stick pan over medium heat. Spray with non-stick cooking spray (I like the coconut oil kinand spoon pancake mixture onto griddle to form 3-4 pancakes. Cook until the top begins to bubble, then flip and cook through.
Plate pancakes and top with peach topping. Top with remaining Greek yogurt and crisp mixture.