Pancake Snickers Vegan

Instructions

1. Turn griddle to medium heat.
2. Combine flours, oats, baking powder, salt and sugar in a large bowl.
3. Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
4. Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
5. Spoon 1/4 cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. Cook 1-2 minutes more.
6. To serve, stack desired number of pancakes with peanuts and chocolate chips in between each layer. Top with additional chocolate and peanuts, as well as a drizzle of caramel sauce.
7. Add sugar and water to a saucepan over medium heat, cooking until dark amber in color. Don't stir, instead swirl the pan carefully - about 15 minutes.
8. Once you've achieved the dark amber color, reduce heat to low and slide the saucepan slightly off the burner. Slowly add creamer and salt, stirring with a wooden spoon.
9. Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.