Cashew 'N' Oat Hotcakes

I love pancakes! I wanted to share this recipe from the 21 Day Fix Extreme eating guide. These pancakes are healthy, filling and delicious. They are simple to whip up in the morning or make ahead of time and reheat later for a snack or meal. Hooray for easy and healthy!

 

Cashew 'N' Oat Hotcakes

(makes 10 servings, 2 hotcakes each)

 

Ingredients:

 

2 cups old-fashioned rolled oats

1/2 cup raw cashews

1 tsp ground cinnamon

1 dash Himalayan salt

1 large egg

1 Tbsp coconut oil, melted

1 cup distilled water

1 tsp vanilla extract

1-3/4 cup mixed berries

 

Instructions: 

 

Place oats, cashews, cinnamon and salt in a food processor or blender; pulse until coarsely ground.

Add egg, coconut oil, water, and vanilla extract; pulse until well blended.  Batter will be thick, but if it is too thick you may want to add 2 to 3 additional tbsp of water.

Heat nonstick skillet over medium heat.

Spoon about 1/4 cup batter into skillet for each hotcake; cook for 1 to 2 minutes or until bubbles form on top. Flip with spatula and cook for 30 seconds more.

Repeat with remaining batter.

Serve hotcakes topped evenly with berries.

 

(*21 day fix containers: 1/2 purple 1 yellow 1 teaspoon*)

 

Tips:

• Want to switch it up a bit? Top the hotcakes with one serving of a different kind of fruit. I tried it with banana, cinnamon, and top with a little bit of honey.
• Freeze leftovers and pop them in the toaster or microwave when you are ready to eat them!