Pumpkin White Chocolate Macadamia Oatcakes

Because white chocolate chip macadamia nut cookies are the best.

Because pumpkin makes everything better.

pumpkin white chocolate macadamia oatcakes (1)

 Because pancakes make the mornings feel special.

Because pancakes made with oat flour keep the tummy happy.

pumpkin white chocolate macadamia oatcakes (2)

Because vegans deserve pancakes, too.

Because you don’t have to eat dairy to eat white chocolate. 🙂

Pumpkin White Chocolate Macadamia Oatcakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: serves 1

What you'll need:

  • 1/3 cup milk of choice (I used plain almond milk)
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 2/3 cup rolled or quick oats (I use Country Choice Organic)
  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or cinnamon)
  • pinch of salt
  • optional: 1-2 tsp. maple syrup (I omitted)
  • handful of vegan white chocolate chips
  • handful of chopped macadamia nuts

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) except for the white chocolate chips and macadamia nuts in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
  3. Add in the white chocolate chips and macadamia nuts and pulse a couple times, just to incorporate them throughout the batter.
  4. Heat a griddle pan over medium low heat.
  5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don’t go any bigger than 1/4 a cup, but I find that too big still.
  6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  7. To serve, add your topping of choice. Maple syrup is fine, but so would a nut (or coconut) butter. If you're lucky enough to own some macadamia nut butter, that would be the obvious choice!


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

4 Responses to Pumpkin White Chocolate Macadamia Oatcakes

  1. Made these over the weekend. I just had choc chips on hand so I used those instead of the white choc + macadamia combo…and they were great! I really excited with how pancake-y (yep, just made that up!) they turned out. I will def be making them again this week 🙂

  2. Lyndsey B says:

    I’ve been scrolling through your recipes and I can’t believe I haven’t made these oatcakes! I love your white chocolate macadamia baked oatmeal, so this has to be the perfect fall twist. I just added this to my list of fall oatmeal recipes (and yes, I actually have a list in my phone).

  3. Kelsey says:

    These might have been the best oatcakes I’ve tried yet! We didn’t have white chocolate or nuts, so we used stewed apples as a topping instead and they were delicious. These are the perfect fall pancakes.

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