Sugar free buckwheat pancakes with banana/blueberry ice-cream

These fluffy pancakes are suitable for even the most sensitive of bellies. Gluten free, dairy free, egg free AND sugar free. But there is no compromise on taste or texture, these are yummo! The ice-cream feels like a treat but is actually 100% fruity goodness. A tasty start to the weekend. 

Ingredients:

• 2 cups almond milk (or other dairy-free milk)
• 1 1/2 cup buckwheat flour 
• 1 cup dates, pitted (preferably soaked)
• 2 tsp vanilla essence
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• a dash of cinnamon, optional
• juice from 1/2 lemon, optional but recommended

Ice-cream

• 2 frozen bananas
• 1/2 cup frozen blueberries
• non-dairy milk if too thick

Directions:

1. In a large mixing bowl, whisk together all of the dry ingredients. 
2. Place the dates, almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until you have a smooth paste. 
3. Stir this mixture in with the dry ingredients until you have a relatively thick batter. 
   
4. Heat up a non-stick pan on medium heat before pouring in about 1/4 cup batter per pancake. When the pancakes has started to firm up on the upward-facing side, flip around and cook on the other side until they are a deep 
   golden color. It is very important that you do not have a too high heat, as this will result in burnt and/or uncooked pancakes Place the pancakes on a plate and place a towel on top to retain the heat. 
5. Repeat until all of the batter has been used.
   
6. Serve with ice-cream.

For the ice-cream

1. Place the bananas and blueberries in the food processor and blend until it is a thick and creamy texture. Add a small amount of non-dairy milk if it is too thick. 

Pancake recipe from: http://www.gluten-free-vegan-girl.com/2013/02/whole-grain-gluten-free-pancakes-with-blueberry-sauce.html