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.
White Chocolate Macadamia Nut Pancakes
- 1 cup flour*
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 pinch salt
- 1 cup light vanilla soy milk*
- 1 1/2 Tbsp avocado oil
- 1 tsp vanilla
- 4 Tbsp dairy-free white chocolate chips
- 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 1/4-cup 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.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.