Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 7-10 minutes. Chop and set aside.
Add the oats and flour to a blender or food processor. Pulse several times, until the oats are ground and the texture is relatively uniform. Pour the flour into a mixing bowl. Whisk in the sugar, baking powder, and salt.
In a second bowl, whisk together the buttermilk, vanilla, and eggs. Pour over the dry ingredients and stir gently until just incorporated. Stir in the melted butter.
Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, add enough batter to form several 3-inch pancakes, being careful not to crowd the pan. Drop several raspberries onto the batter. Cook 3 minutes, or until the edges of the pancakes look dry; flip the pancakes over, pressing dow with your spatula to squish the berries a little. Cook another 1-2 minutes, or until cooked through.
Transfer pancakes to a plate. Repeat with remaining batter. Serve topped with more raspberries, toasted hazelnuts, and honey.