1. In a mixing bowl, whisk the eggs until they are light and frothy.
2. Add the almond flour to the eggs and mix until well combined. The mixture will be thick.
3. Stir in the chopped dried apricots and, if using, the pinch of cinnamon to add a slight flavor.
4. Heat a non-stick frying pan over medium heat and add the olive oil, ensuring it's evenly coated.
5. Once the oil is hot, spoon small amounts of the batter onto the pan to form pancakes. Aim for about 5 cm in diameter for toddler-friendly portions.
6. Cook each pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set, then flip and cook for an additional 2-3 minutes on the other side until golden brown.
7. Remove the pancakes from the pan and place them on a plate to cool slightly before serving.
8. Repeat the cooking process with any remaining batter, adding more oil to the pan as needed.

Summary:
These Apricot and Almond Pancakes are a fantastic option for little ones over 10 months, as they are nutrient-dense and easy for toddlers to grasp and self-feed. The eggs provide protein, while the almond flour is a great source of healthy fats and fiber. Dried apricots add a natural sweetness and essential vitamins.

Storage Options:
You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be warmed in a toaster or microwave before serving. Freeze any extras, and simply defrost before use.

Possible Side Effects/Allergies:
Ensure that the baby does not have any allergies to eggs or nuts, particularly almonds, before serving. Always monitor for any signs of allergic reactions when introducing new foods, especially dried fruits, which can be tough for some babies.