Make the cashew cream by combining the cashews and water in a blender and pureeing until smooth.
Cover and stick in the refrigerator until ready to use.
Make your flax egg and put it in the refrigerator for at least 10 minutes to congeal.
In a small bowl, stir the lemon juice into the hemp milk to make a "buttermilk". Let sit to “curdle” slightly.
In a medium mixing bowl, combine the flours, starch, baking powder, salt and cinnamon and whisk until very well combined.
Pour in the buttermilk mixture, vanilla extract and flax egg and whisk gently until a smooth batter forms.
Place a dollop of coconut oil in a griddle, skillet or pan and place on a medium-high heat (it is ready when a drop of water sizzles/evaporates immediately you drop it on).
Pour the batter on in circles, slightly bigger than your palm.
They are ready to flip when bubbles start to form on the surface and the surface looks like it's just firming up.
After cooking all the Flapjacks, layer a bit of cashew cream in between each pancake, top with desired fruit and pure maple syrup!