What you’ll need:

200g buckwheat flour
1½ tablespoons vegan butter
PURO Virgin Coconut Oil 
3 tablespoons PURO Coconut Nectar (plus more to serve)
Almond milk
2 flax seed eggs (2 tablespoons ground flax with 6 tablespoons of water left to soak for 10 minutes)
1 teaspoon baking powder
2 pears 
1 teaspoon cinnamon 
Vegan vanilla ice cream

How to make it:

1. Mix together the coconut nectar, flax eggs and vegan butter until combined.
2. Add the baking powder with the flour and stir in the flax/butter/nectar mixture.
3. Slowly add almond milk and whisk continuously until a thick pancake batter forms.
4. Heat a little coconut oil in a non-stick pan and ladle in the pancake batter, and flip when bubbles appear on the surface. Repeat until out of batter.
5. Slice the pears and sprinkle on the cinnamon, then fry in a teaspoon of coconut oil until golden.
6. Stack the pancakes and pears and top with a generous dollop of vegan ice cream and a drizzle of coconut nectar.

Recipe courtesy: @livingfortheveg