Prepare apple topping:
Wash, core and slice (1/4” thick) 3 apples. In a medium frying pan over high heat, warm 1 TB safflower oil or melt 1 TB butter. When the oil ripples or the butter is melted, tilt pan to coat and add apples. Sauté apples 3-4 minutes. Add 2 cups apple cider and 1/8 tsp. ground cloves. Bring to a boil and boil 1 minute. Mix together 1 1/2 TB arrowroot or cornstarch and 2 TB cold water. Stir the slurry into the topping mixture and cook 1 minute longer, allowing sauce to thicken. Keep warm while making pancakes.
Preheat oven to 350 deg. F. Place a metal cooling rack on a baking sheet (allowing air to circulate beneath).
In a medium mixing bowl, mix together 1 2/3 cup flour (or gf flour mix + 1 tsp. xanthan gum), 1/3 cup cornmeal, 3 TB baking powder, 1/4 cup applesauce or oil, 2 TB maple syrup or honey, 1/4 tsp. ground cinnamon, and 1 3/4 cups dairy or non-dairy milk.
Grease a skillet or griddle and warm over medium high heat. When skillet or griddle is hot (a drop of water will bounce, sizzle, and evaporate), drop a few spoonfuls of batter at a time to make each pancake. Turn pancakes when many holes appear across top. Reduce heat to medium after first batch to keep from burning. Keep pancakes warm on prepared baking sheet.
Put pancakes on plate and spoon apples and sauce over them.