In a medium bowl, whisk eggs until they are slightly fluffy.
Whisk in the flours, almond milk, vegetable oil, sugar, baking powder, salt, vanilla extract, and ground cinnamon until smooth. (For thinner pancakes: Add a ½ cup more of milk.)
Grease up a griddle or cast iron pan with vegetable oil. (Tip: Test if the oil is hot enough by sprinkling a few drops of water. If the bubbles skitter around, the heat is just right. With every new batch of pancakes, want to add a quarter-size worth of oil to the pan to maintain heat.)
Take a 1/3 measuring cup and ladle batter onto the hot griddle or pan. Cook pancakes until golden brown around the edges and tiny little bubbles begin forming on top. Carefully flip pancakes with a spatula and cook until the other side is golden brown as well, about one minute or so.
Keep warm by layering them on a plate in between paper towels. Serve immediately.
Preheat the oven to 350 F.
Slice strawberries and arrange them in a single layer on a prepared baking sheet or in an iron skillet.
In a small bowl, mix together to the honey, olive oil, salt, lemon juice, cinnamon, red wine, and optional agave nectar.
Pour this mixture over the strawberries and gently toss to coat all the berries.
Roast for about 40 minutes, or just long enough for the berries to release all their juices and those juices start to thicken.
In a large mixing bowl with a hand mixer or in a stand mixer, beat together the mascarpone cheese, cream cheese, heavy cream, vanilla, and honey until soft peaks form.
If the mixture is too thick, add a couple of tablespoons of heavy cream until the mixture is smooth and to your desired likeness.
Store in an airtight container if not serving immediately.
Will keep in the fridge for up to 4 hours.