For the pancakes, place the flour, sugar, baking powder, Chinese five spice and salt into a large bowl. In a separate bowl or jug, whisk together the coconut milk, eggs and vanilla extract.

Make a well in the centre of the dry ingredients and add the wet ingredients. Start whisking from the centre and gradually work in more of the dry ingredients. Mix until ingredients are just combined. Over-mixing will make your pancakes tough.

Pour cooled, melted butter into the mixture and gently combine. Set aside to rest for 15 minutes.

For the salted caramel, heat sugar, coconut cream and salt in a saucepan over medium-high heat. Cook for 5 minutes or until sugar has dissolved and the mixture thickens slightly. Remove from heat and set aside until ready to serve.

Heat a non-stick frying pan over medium heat. Spoon circles of batter (about a ¼ cupful) into the pan. Cook for 2-3 minutes until golden on one side, then flip and cook for another minute or so. Keep pancakes warm in a low oven and repeat for remaining batter.

Serve pancakes with extra butter and salted caramel. Dust with icing sugar.