Add all ingredients to a sauce pan.
2. Cook the fruit over medium heat, stirring occasionally, until it begins to break down and the sauce thickens slightly, about 10-15 minutes.
Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl.
Add the flour, baking powder and salt and whisk until well combined.
Whisk the 2 egg yolks and milk in a separate bowl; add the dry ingredients along with the melted butter and whisk until just smooth.
Beat the 2 egg whites and sugar in another bowl with a mixer until medium peaks form, fold into the batter until just combined.
Spray a non-stick skillet and place over medium heat. Working in batches, add ¼ cup batter for each pancake and cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. Spray with non-stick spray between batches if needed.
Top pancakes with apple topping and serve immediately.
Serving Size 2 pancakes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.