Combine the flours, xanthan gum, baking powder, and salt in a bowl and stir together.
In a separate bowl, whisk together the remaining ingredients, except the eggs whites.
Add the wet mix to the dry mix and gently fold them together.
Beat the egg whites until stiff peaks form and fold them into the batter.
Heat a griddle and warm the olive oil. Use a 1/3 cup measure to drop the batter into the pan. When small bubbles appear on the surface of the pancakes, flip over and cook until golden.
Drizzle leftover cranberry syrup over pancakes (from poached pears recipe).
Place all ingredients for the filling into a 7x11-inch baking pan. Gently stir together with a large spoon.
In a small mixing bowl, stir together the quinoa flakes, brown rice flour, agave, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Using your hands, crumble the topping evenly over the filling.
Bake for about 40 minutes or until the juices are bubbling up and the topping is lightly browned.
Top with Larry and Luna's Coconut Dream (Vanilla Bean flavour) organic dairy free, agave sweetened coconut milk ice-cream (tastes like the real deal!)