(Adapted from Chocolate Covered Katie’s Snickerdoodle Pancakes)

Ooops! These mini morning cakes of deliciousness happened on accident. I started out with intentions of making Snickerdoodle Pancakes. Only, when I went to add in the vanilla extract, I opened the spice cabinet to disappointingly find that my sister had used the last of it the day before. However, what I did find was a small bottle of coconut extract, along with a jar of coconut oil. And so, these Coconut Cookie Pancakes were born. Let’s all take this time to thank my sister for using up the last of the vanilla extract. Thank you, Michelle.

P.S. Don’t let the sugary-sounding name fool you! These pancakes are 100% healthy and also vegan!

What you’ll need:

1/4 cup whole wheat flour

1/4 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. sugar or stevia (You can skip this if you don’t have a big sweet tooth. Or add more if you’d like a bit of a sweeter taste.)

1/4 cup unsweetened vanilla almond milk (Unsweetened vanilla soy milk will work too!)

1/4 scant tsp. pure coconut extract (Be careful! Coconut extract to be extremely pungent, if you add too much these won’t taste right.)

1/16 tsp. salt

1 tsp. coconut oil

What to do:

1. Mix dry ingredients.

2. In a separate bowl, mix wet ingredients.

3. Add wet ingredients to dry and mix until well blended.

4. Pour batter (separate into two medium sized circular pancakes) onto an oiled skillet. Cook for 2-3 minutes on each side or until slightly browned.

Makes 2 medium sized pancakes, with about 180 calories, 25g carbs, 9g fat, and 4g protein for both.