Weigh out the milk in a jug and stir in the vinegar. Rest for 5-10 minutes until the milk has thickened/curdled.
Pour the milk into a blender along with the eggs, dates, butter and vanilla and blend for a 1-2 minutes on high speed until the dates have completely blended in.
Whisk together in a large bowl the flours, baking powder, bicarbonate of soda, salt and spices then add to the blender.
Blend the dry ingredients into the wet ingredients until just blended.
Pour the pancake batter into a bowl and rest whilst you heat up the pan.
Heat up a cast iron skillet on low-medium heat for 5 minutes until it is hot but not smoking.
Brush ¼-½ teaspoon ghee around the pan, it should immediately bubble.
Use a trigger release ice cream scoop and fill ¾ with pancake batter, gently drop into the pan to form a circle. Repeat with the next pancake. Cook between 3-4 pancakes at a time.
Set the timer for 1 ½ minutes for the first side of the pancake, then flip each pancake which should be cooked and golden brown. Cook for 1 minute on the next side. Remove from the pan to rest on kitchen paper.
Brush more ghee around the pan then repeat the process with the next batch of pancakes until all the batter has been used up and you should have made about 12 pancakes.
Serve immediately.