Place the oat flakes in a mixing bowl and grate the apple directly into the bowl, including any juice.
Add the egg, sugar, pinch of salt and vanilla sugar, then pour in the yogurt and a small splash of olive oil.
Stir until the mixture is thick, smooth and the oats are well coated, then let the batter rest for 3–5 minutes.
Heat a non‑stick frying pan over low to medium‑low heat and add a thin layer of olive oil.
Spoon small portions of batter into the pan, shaping them into round pancakes with a spoon.
Cover the pan with a lid and cook until the bottoms are golden and the tops begin to set around the edges.
Flip the pancakes carefully with a spatula and cook the second side until golden and cooked through.
Repeat with the remaining batter, adding a little more oil to the pan if needed.
Serve the pancakes warm with extra yogurt, honey, syrup or fresh fruit.