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Make the compote: Melt the butter in a wide skillet over medium heat. Add the apples, cranberries, and maple syrup and cook, stirring occasionally, until the apples have softened slightly, 5 minutes. Add 1/2 cup water and continue cooking until the liquid has evaporated and the fruit is tender, about 10 minutes more, adding more water if the pan looks dry. Remove from the heat and keep warm.
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Make the pancakes: In a large bowl, sift together the teff and sweet rice flours with the baking powder, baking soda, and salt. In a 2-cup measuring pitcher, whisk together the buttermilk, egg, maple syrup, and vanilla. Add the buttermilk mixture to the flour mixture, pour in the melted butter, and stir quickly until just combined and no flour streaks remain—the batter will be thick and a bit lumpy. Let sit a few minutes to activate the leavening.
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Preheat a griddle or large skillet over medium-low heat. Add a thin film of ghee. When the pan is hot, drop the batter by heaping quarter-cups spaced well apart, and don’t flatten—the batter will flatten on its own. Cook until golden on the bottom and puffed and matte on top, about 3 minutes. Gently flip and cook on the second side until golden on the bottom and nearly cooked through, about 3 minutes more, lowering the heat if the cakes are browning too quickly. Remove the pancakes to a wire rack and let sit a few minutes to allow the centers to finish cooking from residual heat, or place in a 200ºF oven to keep warm.
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Serve the pancakes warm, topped with the compote, a dollop of yogurt, and a good drizzle of maple syrup.