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.
*Use any combination of flour you want, though I would recommend whole-wheat pastry or unbleached all-purpose. *Sub any non-dairy milk you prefer. *Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.