These pancakes are sure to bring you to Hawaii! Tropical flavors of macadamia nut and coconut, they are perfect for weekend brunch!
In another larger mixing bowl, whisk together all the wet ingredients (be sure to leave out the mac nuts, coconut whipped cream, powdered sugar, and fresh fruit).
Flip the pancake and cook on the other side until the pancakes are golden brown in color on both sides and completely cooked. If you feel like the pancakes are cooking too fast, feel free to lower the heat if needed.
Repeat to cook the remainder of the pancakes. Before pouring the batter for each pancake, wipe the non-stick pan with a small wet napkin, allow the pan to heat, and spray on some coconut oil. You can also make more than one pancake on the pan depending on how large your pan is.
To serve, stack 3 pancakes with a layer of coconut whipped cream in between each pancake.
End with a dollop of coconut whipped cream on top of the stack, sprinkle some powdered sugar on top, and serve with a side of some fresh fruit (if using). You can also simply serve with butter and pure maple syrup instead of the coconut whip cream.
You can serve these pancakes with some vegan butter and pure maple syrup instead of coconut whipped cream (although I highly recommend the coconut whipped cream).
If you feel that the batter is too thick, you can add a little extra almond milk to thin it out.