When I was a little girl, I used to love going shopping with my mom. We’d play music in the car, both get a little something for ourselves, and there was almost always some kind of dessert involved.

If it was Dairy Queen, Mom would get a chocolate dip cone every time; I’d opt for the grape star kiss (total fail now that I think about it). If it was Braum’s, dirt sundae for me every time. But if it was the grocery store, there was no question about it: I was getting a Snickers.

Snickers have always been my favorite candy bar for four reasons: nougat, peanut, chocolate, caramel; enough said.

These pancakes mock those flavors precisely, but in a healthier, more vegan sort of way.

Think warm, pillowy vegan pancakes studded with salty peanuts and plenty of chocolate chips.

Then topped off with vegan caramel and served warm and melty for morning delight.

Though I’d been dreaming up ways to approach this recipe for what seems like months, I finally came to the conclusion that it doesn’t have to be that complicated: Simply draw in the flavors most prevalent in Snickers in a creative way while keeping it as healthy and delicious as possible.

I don’t wanna brag or anything but…NAILED IT.

These cakes turned out lovely. Fluffy vanilla pancakes with a sprinkle of oats and a touch of whole grain, lots of salty peanuts paired with bittersweet chocolate, and a hit-you-in-your-mouth syrup in the form of homemade vegan caramel sauce. This is a breakfast I won’t be forgetting anytime soon.