For the apple juice: wash (and peel the apples if not organic), place them in the slow juicer and juice until you get 200g ~ 3/4 cup + 1 tbsp of juice.
Chop or tear the dates and allow them to soften in the almond milk for a few minutes (recommended).
In a powerful blender or food processor, blend buckwheat flour, apple juice, oil, baking powder, vanilla, cinnamon and salt. Add milk and dates and blend at minimum speed, increasing a little at a time.
Blend until the mixture is airy and smooth.
Heat a non-stick pan over medium heat. In order for the pancakes to be perfectly cooked, the pan should not be too or not enough hot. Remove from heat and let it cool a little if you heat it too high.
Pour the mixture into the pan, 1/4 cup for each pancake or as desired. Wait until the edges rise slightly and have a nice golden colour, (it will take 2-3 minutes). At this point turn the pancakes and cook the other side.
Serve the gluten-free vegan buckwheat apple pancakes with the caramelized cranberry apples.