Chocolate Pancake Stack with Macadamia Caramel Chocolate & Vanilla Sau

Ingredients

• 1 cup buckwheat kernels, soaked in 11⁄2 cups filtered water for 1 hour, rinsed, drained
• 1⁄2 cup besan (chickpea) flour *
• 1 teaspoon gluten-free baking powder *
• 1⁄4 teaspoon quality salt
• 1⁄4 cup raw cacao (or cocoa) powder*
• 1 cup filtered water
• 1⁄2 cup almond mylk
• 1 tablespoon maple syrup or other sweetener
• Coconut oil, for frying
• 6 medium bananas, sliced
• Coconut yoghurt
• 2 tablespoons cacao nibs *
• 1⁄4 cup chopped walnuts
• 4 tablespoons macadamia & cashew butter
• 4 fresh medjool dates, pitted
• 1 teaspoon mesquite powder * (optional)
• 3 tablespoons coconut nectar or agave syrup*
• 2 tablespoons melted coconut oil
• 1⁄2 teaspoon quality salt, or to taste
• 1⁄2 teaspoon vanilla bean paste
• 1⁄4 cup filtered water
• 3 tablespoons raw cacao powder *
• 1⁄4 cup maple syrup
• 4 tablespoons filtered water
• 3 fresh medjool dates, pitted