Combine flours, oats, baking powder, salt and sugar in a large bowl.
Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
Spoon 1/4 cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. Cook 1-2 minutes more.
To serve, stack desired number of pancakes with peanuts and chocolate chips in between each layer. Top with additional chocolate and peanuts, as well as a drizzle of caramel sauce.
Add sugar and water to a saucepan over medium heat, cooking until dark amber in color. Don't stir, instead swirl the pan carefully - about 15 minutes.
Once you've achieved the dark amber color, reduce heat to low and slide the saucepan slightly off the burner. Slowly add creamer and salt, stirring with a wooden spoon.
Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.
*Either prepare your own vegan caramel sauce with the recipe below or find a vegan-friendly version at the store. *Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Experiment with other non-dairy "cream" substitutes, such as vegan butter, coconut creamer, or even almond milk. I didn't try these options myself, but they're worth a shot if you can't have soy. * Nutrition information is a rough estimate calculated with caramel sauce.