1/2 Cup Cashew Nuts
1/4 Cups Buckwheat Flour
1/4 Cups Blueberries
2 Pitted Dates
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon
1/8 Teaspoon Sea Salt
1/2 Cups Plant-Based Milk
Oil for cooking Flapjacks
For Serving: Coconut Yogurt and Raspberries or any other Berry of your choice
Night before: Soak nuts overnight in a bowl filled in filtered water.
In the morning: Drain and rinse nuts well.
Blend all ingredients in a high-speed blender until silky smooth.
Warm the oil in a pan
Take about 1 Tablespoon batter per flapjack and spread the pancake so that it's very thin.
Cook over a medium-low heat for about 2 min per side – bubbles should start forming in the batter
Turn over and cook on the other side for another minutes or so
Serve the flapjacks warm with coconut yogurt, raw honey and berries.