The reason I made these pancakes is simple: I love white chocolate macadamia nut cookies.
Whoever discovered this flavor combination deserves a treat. Like a pancake. Hey, I have that!

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.

Fluffy vegan pancakes with all the flavor of a white chocolate macadamia nut cookie.
  • 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
  1. Preheat griddle or skillet to medium heat.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Enjoy... ^_^