If your dates aren't soft, start by soaking them in hot water while you get on with making your pancakes.
In a small bowl or jug, add together the almond milk and the apple cider vinegar. Set aside for about 5 minutes to curdle.
Whisk together the oat flour, rice flour, cornflour, baking powder, salt and coconut sugar until there are no lumps.
Add the vanilla to the almond "buttermilk" and whisk together.
Pour the buttermilk into the dry ingredients, stir together, then whisk slightly for a relaively smooth texture - some little lumps are fine.
Heat a non-stick frying pan on med-high and add a knob of coconut oil.
Ladle ¼ cup of batter onto the frying pan once it is hot enough. it should sizzle as it touhes the frying pan. Continue to ladel on the batter, but don't crowd the pan.
When bubbles start to appear ontop of the pancakes (1-2 minutes), flip and cook for another minute. Trasnfer to a plate and cover with a warm cloth, or place in a oven on low heat. Don't stack the pancakes, as they go soggy.
Repeat until the batter has gone.
To make the date caramel, drain the soaking date and put into a blender along with filtered water, salt and tahini. Blend on high for a minute or two until smooth.
Stack the pancakes, drizzle with date caramel and top with coconut bacon and pecans. Enjoy!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/maple-bacon-pecan-buttermilk-pancakes-gf/