1. Place all the dry ingredients in a bowl and mix well. Core, peel and cut the apples into small squares. Combine the milk and apple pieces with the dry ingredients. Whisk the egg whites to stiff peaks and gently fold into the oat mixture.
2. Place the berries and sugar in a pan. Place on a high heat, bring to the boil and then reduce to a simmer. Cook until the berries start to break down and the sauce begins to thicken.
3. Heat a drop of oil in a non-stick pan and place 1 1/2 tbsp of pancake mixture in the pan. Cook on both sides until golden brown. Serve warm with the compote.
Makes approx 6 small pancakes.