In a bowl, combine almond flour, potato starch, salt, baking powder, sugar, and cinnamon.

Add eggs, oil, and milk, whisking until smooth.

Grease a frying pan lightly with oil or cooking spray. (If using a griddle or Betty Crocker, no need for greasing.) Pour some batter into the pan and let cook undisturbed until air bubbles reach the center of the pancake, about three minutes. Flip and fry on the second side for about two more minutes.

In a saucepan, melt butter. Add apples and cook seven to eight minutes, stirring to make sure they don’t burn. Apples should be soft but not mushy.

In a bowl, whisk potato starch and water. Add to apples.

Add brown sugar and cinnamon, stirring until it reaches a boil. Cook three minutes, then remove from heat and serve warm over the pancakes.