White Chocolate Macadamia Nut Pancakes with Coconut-Maple Syrup
Fluffy vegan white chocolate macadamia nut pancakes made extra decadent with a drizzle of coconut-maple syrup.
Yield: 15 pancakes
  • 1 tbsp ground flax seeds
  • 2½ tbsp water
  • 2 cups all purpose flour
  • 2½ tsp baking powder
  • 2 tbsp sugar
  • ¾ tsp sea salt
  • 1¾ cup Silk Original Soymilk
  • ½ tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • ½ cup chopped macadamia nuts
  • ½ cup mini white chocolate chips
For the syrup
  • ¼ cup maple syrup
  • ¼ cup coconut syrup
  1. In a small bowl, whisk together the ground flax seeds and water. Let sit for 5 minutes or until thickened.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and sea salt. Whisk in the flax seed mixture, milk, vanilla, and coconut oil until just combined. Stir in the macadamia nuts and white chocolate chips.
  3. Heat a griddle or nonstick skillet over medium-high heat and grease with a tablespoon of coconut oil, or as necessary. Using a ¼ cup scoop, scoop the batter onto the hot griddle. When small bubbles start to form and pop on the edge of the pancakes, about 2-3 minutes, flip them and cook on the opposite side for another 1-2 minutes, or until golden brown and cooked through. Repeat with remaining batter.
  4. To make the coconut maple syrup, stir together the maple syrup and the coconut syrup. Serve with pancakes.
An Eats Well With Others Original
Nutrition Information
Serving size: 4 pancakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/white-chocolate-macadamia-nut-pancakes-with-coconut-maple-syrup.html