Cashew and Oat Hotcakes


21 Day Fix Portions:

1Y, 1/2 B/O, 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 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

Preparation: 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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