The reason I made these pancakes is simple: I love white chocolate macadamia nut cookies.
I worked at a sandwich shop as a college student and I always volunteered to bake the cookies for the day. Know why? Playing with cookie dough (<–awesome) lends itself to white chocolate chips and macadamia nuts falling to the bottom of the box as “waste” (<–double awesome).
Guess what? I had to clump them together with some cookie dough and eat it as a snack (<–unspeakably awesome).
Whoever discovered this flavor combination deserves a treat. Like a pancake. Hey, I have that!
In all seriousness, this pancake recipe is ridiculously simple. And if you love white chocolate macadamia nut cookies you simply must make them. Cookies for breakfast? I’ve done it before and I’ll do it again. You seem to be in full support.
These pancakes are not only simple but also vegan, assuming you can get your hands on some non-dairy white chocolate chips, which shouldn’t be too hard in this day and age.
As always, this pancake recipe is free of butter and eggs and very limited in added sugar and oil. While these cakes don’t have the crisp, crumbly texture of their cookie twins, the melty chocolate chips and fluffy, nutty layers more than make up for it.
Top your stack with a few melty white chocolate chips and a little agave nectar or maple syrup for good measure and you’ll be in pancake pleasure town in no time. Trust me, I went there and it’s awesome.
- 1 c flour*
- 1 Tbsp sugar
- 1 Tbsp baking powder
- pinch salt
- 1 c light vanilla soy milk
- 1.5 Tbsp canola oil*
- 1 tsp vanilla
- 4 Tbsp white chocolate chips (non-dairy for vegan)
- 3 Tbsp macadamia nuts, lightly chopped
- Preheat griddle or skillet to medium heat.
- Combine wet ingredients in a large bowl, then add dry ingredients to a sifter and sift into the wet (excluding white chocolate and macadamia nuts).
- Stir batter until just combined and no large lumps remain, then add white chocolate chips and macadamia nuts and stir. Let batter rest for 5 minutes.
- Spoon ¼ c measurements onto a lightly greased griddle. Flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more.
- Serve with vegan butter and agave nectar or maple syrup, or a few more white chocolate chips.
* Sub any non-dairy milk you prefer.
Genevieve September 14, 2012 at 6:26 pm
These look gorgeous and yummy!!!
Gen
Kayla September 15, 2012 at 7:57 am
those look amazing!! and they’re vegan too! think i’ll make them for my little bro whos coming home from college to visit!
Erin @ The Spiffy Cookie September 15, 2012 at 11:33 am
I love that flavor of cookie, I love it even more that it’s in a pancake!
Adriana September 15, 2012 at 3:58 pm
These pancakes look impossibly soft and fluffy. WOW! And those fabulous pictures getting closer and closer to revealing the inside of the pancakes, ohhh such a teaser!:) I haven’t seen white chocolate chips here, but there’s gotta be somewhere I can order them, I’m so eager to try this recipe. Thank you so much for sharing it.
Julia September 15, 2012 at 9:48 pm
Those pancakes are very pretty!
Vicki Butler-Hagen September 16, 2012 at 5:22 pm
These look sinfully delicious! I don’t usually have much of a sweet tooth but these are a MUST TRY!! Thanks for sharing the recipe :-)
Jenny September 16, 2012 at 7:30 pm
They sound amazing! I love sweet things for breakfast, so cookie-inspired pancakes sound perfect!
Erika September 17, 2012 at 3:28 pm
These look so beautiful and FLUFFY! Vegan pancakes are the best!
Aaron October 13, 2012 at 2:11 pm
I enjoyed this recipe! Being a guy who doesn’t cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.
Alice March 7, 2013 at 2:57 pm
I fell in love with them at the first time, and so I ate them today in the morning. Not only do they look gorgeous, but they are also DELICIOUS! that was definitely one of my best breakfasts ever. like, EVER. i’m surely gonna repeat that awesomeness one day :)