Place the oats in a blender and blitz until they form a fine powder. Tip it into a large bowl, add the spelt flour, baking powder, cinnamon and salt and stir to combine. Add the egg yolks to the bowl along with the carob syrup and begin to whisk them together, adding the buttermilk gradually as you go until you have a smooth, lump-free batter.
Place the egg whites in a clean, grease-free bowl and whisk with an electric mixer until they form stiff peaks. Carefully fold the egg whites into the batter until there are no lumps of egg white remaining, be gentle so that you don't knock out the air.
Place a frying pan over a medium/low heat and melt a small knob of butter, use about 2 tbsp of batter per pancake and fry them a couple at a time for about 2 minutes on the first side, until bubbles appear on the surface, then gently flip them over and cook for a further minute. Repeat until you have used all of the batter.
While the pancakes are cooking, peel, core and dice the apples. Melt the butter in a frying pan over a medium heat and add the apples, carob syrup and cinnamon; cook, stirring regularly, until the apples have softened, about 10 minutes.
Serve the pancakes topped with the apples and a drizzle more syrup.