Vegan Cinnamon Bun Pancakes

Preheat the oven to 100°C/210°F and line a tray with baking paper or an oven sheet.
Weigh all of the ingredients.

Mix the wet ingredients together and leave for about 5 to 10 minutes while you prepare the dry ingredients.
The apple cider vinegar will thicken your non-dairy milk and you will get a buttermilk-like concistency.

Mix all of the dry ingredients together. Make sure the baking powder doesn't have any lumps. You could also sift the flour and baking powder to avoid it altogether but that means more dishes to wash.
After doing this, add the wet ingredients and mix together. Do not over work the batter, a few lumps are perfect!

Melt the vegan butter in a saucepan. Once melted add in the brown sugar and cinnamon. Constantly whisk and adjust the heat. If it bubbles too much, turn the heat to low. If it doesn't bubble at all, turn the heat to high. Whisk for about 3 minutes.
Add in the water and keep whisking. The sauce will become like syrup.
Then add in the vegan heavy cream replacement. I used Alpro.
Once everything is combined, add the caramel to a bowl to cool down.

Melt about a tablespoon of vegan butter in a pan. Add in a ladle of the pancake batter, and then try to swirl in the caramel.
Tip! Use a piping bag to add the caramel to the pancake! I simply used a spoon to do this.
On medium high heat, cook the pancakes until bubbles start to pop in the pancakes. Then it's time to flip.
Cook the caramel side for about 1 minute and then put it on the baking tray in the oven to keep warm while you make the rest of the pancakes.

Optional: drizzle some maple syrup on the pancakes, but the taste of the cinnamon is more than enough :)
This recipe makes about 10 pancakes.