CARAMEL MACCHIATO PANCAKES

Start off by making the salted caramel sauce. Combine the coconut milk, brown sugar, and salt in a saucepan over medium-high heat.
Bring to a boil, and then immediately reduce the temperature, keeping it at a light simmer.
Simmer for 30-40 minutes, stirring occasionally, until the sauce turns into a darker caramel color.
Once the sauce has turned a dark amber color and has thickened, remove from heat and stir in the coconut oil and vanilla extract. Set aside.
In a medium bowl, whisk together the coconut milk, butter, water, sweetener, and vanilla extract.
Stir in the flour and baking powder, and mix until the batter is smooth.
Heat a large skillet or griddle over medium heat.
Add ¼ cup of the pancake batter to the skillet. Cook the pancakes until bubbles appear on the surface. Flip and cook for another minute on the other side.
Repeat with the remaining batter.
Serve pancakes topped with the salted caramel and a dusting of zero calorie powdered sugar, if desired.