Add the oat milk and apple cider vinegar to a bowl and mix, set aside for 5 minutes to make vegan “buttermilk”.
Mix the flour, baking soda, and maca powder in a large bowl.
Add the maple syrup, coconut oil, and vanilla extract to the bowl with the vegan buttermilk and whisk to combine. Add the wet ingredients to the dry and whisk well.
Add some coconut oil to a frying pan and place on medium heat. Use an ice cream scoop to add the batter to the frying pan, and cook for 2-3 minutes until firm underneath before flipping and cooking the other side for another minute or so. Repeat this until you have used up all of the batter.
Salted Caramel Sauce
To make the salted caramel sauce, add all of the ingredients to a bowl and whisk until smooth.
Chocolate Fudge Sauce
For the chocolate fudge sauce, add the coconut milk and chocolate to a heat-resistant bowl and melt over a double boiler. Once the chocolate has melted, stir until smooth.
Stack the pancakes between layers alternating between 1 tablespoon of salted caramel sauce and 1 tablespoon of chocolate fudge sauce. Serve with vegan vanilla ice cream.