• First, preheat oven to 425.
• Second, lace parchment paper into a casserole dish 9 x 13-inch pan.
• Third, combine cassava flour, almond flour, coconut sugar, baking powder, and vanilla powdered monk fruit sweetener stir until combined.
  1 cup cassava flour, 1 cup almond flour, 1/3 cup coconut sugar, 3 tsp baking soda, 6 tsp powdered monk fruit sweetener
• Fourth, combine lemon juice, beaten eggs, almond milk, and 1/4 cup melted coconut oil.
  1 tsp fresh lemon juice, 2 whole beaten eggs, 2 cups almond milk, 1/4 + 2 cup + tsp coconut oil
• Using an offset spatula spread the batter all over the bottom of the casserole.
• Scatter the compote on the top of the batter.
  1 cup Strawberry Rhubarb Compote or other fruit of your choice, * 1 cup chopped nuts or gluten-free granola
• Finally, combine the wet ingredients with the dry ingredients.
• Next, pour 1/2 of the batter into prepared casserole dish.
• Pour the remaining pancake batter on top of the compote.
• Bake for 25-35 minutes or until a toothpick comes out clean.
• Set oven to broil.
• Remove Baked Pancakes and brush the top with the remaining coconut oil.
• Place back in the oven for one to two minutes.
• Watch carefully or they could burn.
• This will make the top of the pancake crispy.
• Allow to cool slightly.
• Lastly, cut into bars and serve with remaining compote, whipped cream, and Strawberry Rhubarb syrup.

Crumble Topping

• Combine all ingredients except the coconut oil into a bowl and stir together.
  1/4 cup almond flour, 1/4 cup cassava flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp cardamom, 1/4 cup maple sugar
• Finally, stir in the coconut oil.
  1/4 cup melted coconut oil
• To conclude, crumble it all over the top of the oven baked pancakes.