Cashew and Oat pancakes

Total Time: 20 min.Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 7 servings, 2 hotcakes each

Portions: 1 yellow , 1/2 blue or orange and 1 tsp and purple for any fruit added. 

2 cups old-fashioned rolled oats

½ cup raw cashews

1 dash Himalayan salt (or sea salt)

1 large egg

1 Tbsp. coconut oil, melted

1⅓ cups distilled water

1 tsp. vanilla extract

1¾ cup mixed berries

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.


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