1. Start by making the compote. Put the apples and lemon juice in a pan, bring to the boil, then simmer for 2–3 minutes, stirring occasionally. Add the lemon zest, ginger, raisins and cinnamon, then simmer for 2–3 minutes more until the apples are cooked but still slightly crunchy. Taste and add 1–2 tbsp honey to sweeten.
2. To make the pancakes, whisk the eggs, almonds, honey and vanilla together with a pinch of salt. Heat a non-stick frying pan over a medium heat and spray with oil. Place heaped tablespoonfuls of the mixture in the pan, cook for 2 minutes, then flip over and cook for 1 minute on the other side. Repeat until all the mixture is used.
3. Serve the pancakes topped with the compote. Drizzle with a little more honey and scatter with the seeds.