These pancakes were made because I love white-chocolate macadamia nuts cookies.
As a student, I used to work at a sandwich store and would always volunteer to bake cookies. Why? While playing with cookie dough is awesome, white chocolate chips and Macadamia Nuts end up at the bottom of the container as “waste.”
Guess what? Guess what?
The person who discovered this combination of flavors deserves a reward like a pancake. Hey, I’ve got that!
This pancake recipe is ridiculously easy. If you like white chocolate macadamia nuts, you must try these cookies. Cookies for breakfast? I have done it before, and I will do it again. You seem to be fully supportive.
This recipe is not only easy but also vegan, provided you can find non-dairy white chocolate chips.
This recipe contains very little sugar or oil and no butter. These cakes may not have the same crisp texture as their cookie cousins, but the chocolate chips, fluffy layers, and nutty flavor more than compensate for that.
Add a few white chocolate chips, agave syrup, or maple syrup to your stack, and you will be enjoying pancakes in no time. It’s amazing. I know because I was there.
Ingredients
- 1 cup of flour
- Sugar 1 Tbsp
- Baking powder, 1 tbsp
- One pinch of salt
- 1 cup light vanilla soy milk
- 1 1/2 Tbsp avocado oil
- 1 tsp vanilla
- White chocolate chips, 4 tbsp
- 3 tbsp macadamia nut (lightly chopped).
Instructions
- Heat a griddle pan or skillet on medium heat.
- Mix wet ingredients in a large mixing bowl. Add the dry ingredients into a sifter, and then sift them in with the wet. (Excluding white chocolate and Macadamia Nuts).
- Add white chocolate chips and Macadamia Nuts and stir. Let the batter rest for five minutes.
- Pour 1/4 cup measurements onto a lightly oiled griddle. When bubbles appear, or the edges are dry, flip and cook for another 1-2 minutes.
- Serve with vegan butter, agave nectar, maple syrup, or white chocolate.
