Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.

Step 3

Add the almond milk, melted coconut oil, lemon juice and vanilla extract to a measuring jug and set aside for 10 minutes.

Step 4

Add the wet ingredients into the flour mix and whisk until the batter is smooth with no lumps.

Step 5

Pour the batter into a well-oiled cast iron skillet and bake until the pancake is a pale golden color. Remove the skillet from the oven.

Step 6

Melt vegan butter in a cast iron skillet over low heat. Sprinkle with sugar and let it caramelize. Place the pancake on top and cook for 1-2 minutes or until the bottom is a deep golden, caramelized colour. Then usse two forks to shred the pancake.

Step 7

Serve the shredded pancake with a sprinkle of icing sugar and Nature's Charm Salted Caramel Sauce, drizzled on top.