Mix dry ingredients in a bowl

Stir in milk and vanilla

Melt coconut oil then stir into batter

Strain batter to remove lumps (should you think batter is too thick, add a little milk at a time, too watery, at a tbsp flour at a time)

Heat medium size 5-6 inch in size, non stick frying pan, brush with vegan margarine/cooking oil

Pour enough batter to make thin pancake, cover with lid and cook for 1-2 minutes, flip and cook the other side also for 1-2 minutes

Place thin pancake on a plate, cover with aluminum foil while you are cooking up the rest of the batter.

This batter should make at least 15-20 thin pancakes

Place chocolates in heatproof bowl, pour in water

Melt chocolate over double boiler

Set the bowl on ice bath and keep stirring until ganache consistency is reached

On it’s serving plate, lay one pancake, spread some ganache, top with another pancake.

Repeat step until all pancakes used up.

Cover top and sides of the cake with ganache as well

Serve ganached cake with vegan salted caramel sauce

Dissolve sugar in water and bring to boil

Stir in coconut milk, salt, and maple essence to combine

Lower heat and let simmer until thickened (half hour)

Let cool and store in the fridge