Vegan Buckwheat Pancakes

Ingredients:

• 145g buckwheat flour
• 250g of almond milk (or soy milk)
• 3 dates, pitted (or dried figs)
• 2 tablespoons white fig jam Si.Gi.
• 5g cream of tartar or bicarbonate (baking powder or natural)
• 1 tablespoon of chia seeds (10g)
• 16g peanut oil, olive oil or other vegetable oil
• a pinch of salt
• 4-6 fresh figs
• 50g fresh blueberries (optional)
• fig jam or maple syrup for garnish

Directions:

1. Pour into a powerful food processor / blend milk, oil, jam, chia seeds, salt and coarsely chopped dates. Allow to soften the dates for a few minutes. (Step recommended).
2. Add half buckwheat flour and cream of tartar / soda and blend for a few seconds at a time. 
3. Whisk until when the mixture is creamy, then add the remaining buckwheat flour and continue to whisk until the mixture is smooth and airy.
4. Let the mixture stand a few minutes. Meanwhile heat a non stick pan to medium heat. To make the pancakes perfect, the pan should be very hot.
5. Pour the mixture into the pan: a tablespoon for each pancake. Wait until the edges are bubbling slightly and have a nice golden color, (it will take 3-4 minutes). At this point turn the pancakes to also cook the other side. 
6. Serve hot pancakes accompanied with fig jam (malt or maple syrup), fresh figs and blueberries.