Preheat the oven to 375 °F/ 190 °C with rack in the upper third.
Place the milk and the dates in a blender. Blend on high-speed setting until thoroughly blended, set aside.
1 cup plant milk, 5 pitted dates
In a bowl, add flour, salt, cinnamon powder, baking powder, and raisins. Combine the dry ingredients.
1 cup Buckwheat Flour, ½ teaspoon sea salt, ½ teaspoon cinnamon powder, 1 ½ teaspoons baking powder, 1 cup raisins
Add the reserved milk mixture and the egg to the dry ingredients. Stir well until you have a beautiful dark batter; set aside.
1 large egg
In a 12-inch (cast-iron or oven-safe) skillet, warm 1 tablespoon of olive oil over medium heat on the stove.
2 tablespoons olive oil or coconut oil, divided
Divide the bacon over the surface of the skillet, then immediately arrange the apple slices on top. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil.
6 ounces bacon, 1 large apple, sliced crosswise, 1 tablespoon molasses
Cook for one minute, then turn the apple slices (not the bacon) around using a fork. Immediately pour the buckwheat batter evenly over the apples and bacon.
Cook until the edges of the batter have set a bit—for about 3 to 4 minutes. Not any longer, because it can cause the bacon to burn.
Remove carefully the pan from the stove and place it directly in the oven.
Bake the pancake for 20 to 25 minutes or until a toothpick inserted in the middle, and any thicker parts of the pancake comes out clean.
Remove carefully from the oven and let it slightly cool.
Cut a pie piece, turn it around revealing the beautifully browned apples and bacon. Serve on individual plates,
Or wait until the whole pancake is cooled. Then you can carefully turn the whole pancake around with a large spatula to reveal the browned apples.