Cashew & Oats Hotcakes
CASHEW & OATS HOTCAKES
Make ahead & freeze them & you can have a grab & go Breakfast all week!
Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 7 servings, 2 hotcakes each
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash Himalayan salt (or sea salt)
1 Tbsp. coconut oil, melted
1⅓ cups distilled water
1 tsp. vanilla extract
1¾ cup mixed berries
nonstick cooking spray
1.Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
2.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.
3.Heat medium nonstick skillet over medium heat.
4.Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
5.Flip with spatula and cook for 30 seconds.
6.Repeat with remaining batter.
7.Serve pancakes topped evenly with berries.
As per the book, these are 1/2 PURPLE, 1 YELLOW and 1 tsp per serving (2 pancakes = 1 serving)
Adapted from 21 Day Fix Extreme Eating Plan
These taste more like baked oatmeal, which I know some people will love!