1. Whisk together the oat milk, eggs, tartaric acid and salt. Then stir in the soluble oats and the flour, leave the mixture to swell for 15 minutes. Finely chop half the prunes and fold into the mixture.
2. Peel the apples, cut them into quarters, core them and chop into small cubes. Steam the apples briefly with lemon juice and maple syrup while stirring, then cover and cook over a medium heat until soft for 5 minutes. Stir in the remaining prunes and add cinnamon to taste.
3. Heat the clarified butter in a frying pan, then fry 8 medium-sized pancakes, one after the other. Cook briefly on one side until golden brown, then turn over and finish cooking in 1-2 minutes. Fold pancake in half and then in half again and serve two pancakes per portion with some apple and prune compote.

Tip: Sprinkle cinnamon-sugar or icing sugar over the pancake. Scatter with toasted flaked almonds before serving.