In a bowl, mix the flour, baking powder, sugar, and salt.

In a separate bowl, combine the dairy-free milk and oil, then let it sit for 5 minutes.

Combine the wet and dry mixtures until smooth.

Divide the batter into 4 bowls. Add 1 tablespoon of cacao to the first bowl, 1 teaspoon to the second, a dash to the third, and leave the last bowl plain to create a gradient.

Heat a tablespoon of oil in a frying pan.

Spoon about 2 tablespoons of batter into the pan and cook for 2-3 minutes until the edges are golden, then flip and cook until done.

Stack the pancakes from lightest at the top to darkest at the bottom for a cascading ombré effect, or fan them across the plate.

Drizzle warm butterscotch sauce, dollop with chilled vegan cream, and finish with a scatter of chopped hazelnuts.