Place in a blender or food processor buckwheat flour, ½ of the apple (core removed), cinnamon, ground cloves, egg and almond milk (if you do not have a blender simply grate the apple first then combine the ingredients in a small mixing bowl).
Heat a frying pan to medium heat and add a generous lug of extra virgin olive oil. Pour in your pancake batter to give you two pancakes, allowing the pancakes to gently cook. Once bubbles begin to form on the top of the pancakes you know it is time to flip them over. Once flipped, allow the underside to cook for a minute or two before removing from the heat. Set aside and ideally keep warm by covering them ( or place them in the oven).
Slice the remaining half of the apple. Add a little more extra virgin olive oil to the pan and add the apple slices allowing them to soften and caramelise to a golden brown colour. While cooking the apples you can make the caramel macadamia nut sauce by combining the macadamia nut butter, mesquite, macca, salt, maple syrup and almond milk in a small mixing bowl. Whisk till you have a lovely smooth sauce.
To serve, top the pancakes with the pan-cooked apple slices then drizzle over the caramel macadamia nut sauce. Top with chopped pistachios and a dusting of cinnamon.