Place all the flour, date sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl and mix.

In a separate bowl, mix together the applesauce, vanilla, apple cider vinegar, molasses, and oat milk.

Pour the wet mixture into the dry slowly as you mix. Mix well but do not over mix as this may cause less rising or the pancakes.

Let the mixture sit for 5 minutes to allow the apple cider vinegar to react to the baking soda to create small air bubbles that will result in a fluffy pancake.

Heat a frying pan or gridle up on medium heat and if it is a non-stick pan lightly coat with oil.

Use a 1/3 measuring cup to pour the batter into the pan. When bubble are forming on the surface flip over to the other side. Approximately 2 minutes per side.

Remove the pancake from the pan, place on a plate and cover with a dishtowel to keep them warm. Repeat until all the batter is finished.

Take the soaked cashews and place in a blender. Add the maple syrup and vanilla and blend well until smooth.

If the mixture becomes too thick add some of the oat milk to thin out so it is pourable. Pour onto pancakes and enjoy!