Place the flakes and all the other ingredients up to and including the vanilla in a bowl, mix and make a well in the centre. Combine the oat milk, eggs, pear syrup and lemon juice, gradually pour into the well while whisking, continue whisking until the batter is smooth. Stir in the apple. Cover and leave to stand for approx. 30 mins.
Place the blackcurrants in a small bowl, cover with water and leave to soak for approx. 30 mins., strain and retain the water. Bring the sugar and blackcurrant water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Add the apple, pear and blackcurrants, cover and simmer for approx. 2 mins., simmer (uncovered) for a further 3 mins., allow to cool slightly.
Beat the cream with the pear syrup until stiff, chill.
Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Plate up the pancakes with the blackcurrant compote and pear cream.