FOR THE CRANBERRY APPLE COMPOTE:
Add honey, maple syrup, water, and cinnamon to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.
Once mixture above is boiling, add cranberries and apples, gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.
Remove from heat and allow to cool, then take fork and gently mash cranberries against the side of the pan so they pop and release their juice.
FOR THE GLUTEN-FREE PANCAKES:
Add gluten-free flour, baking powder, baking soda, salt and coconut sugar to a large mixing bowl, whisk until well combined.
Add in the eggs, almond milk, apple cider vinegar, vanilla extract, cinnamon and nutmeg. Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.
Heat large skillet over medium heat and spray with coconut oil cooking spray.
Once the skillet is hot, pour batter into individual pancakes, using approximately 1/4 cup for each pancake. Smooth out with a spoon or spatula if needed. Cook until golden brown on bottom, then flip and cook again until a light golden brown color is reach. Repeat with the remaining batter.
Serve warm with your choice of toppings and enjoy!