Cashew & Oat Hotcakes!
✅21 Day Fix Approved: 1 Yellow Container,
1.5 Blue/Orange Container, 1 tsp. ❤
Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 7 servings, 2 hotcakes each
Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup raw cashews
- 1 dash sea salt
- 1 large egg
- 1 Tbsp. coconut oil, melted
- 1 1/3 cups distilled water
- 1 tsp. vanilla extract
- 1 3/4 cup mixed berries
Directions:
- Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
- Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional tbsp. of water.
- Heat medium nonstick skillet over medium heat.
- Spoon about 1/4 cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
- Flip with spatula and cook for 30 seconds.
- Repeat with remaining batter.
- Serve pancakes topped evenly with berries.
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