Cashew and Oat Pancakes – 21 Day Fix Approved
To achieve the perfect rich and creamy texture of traditional pancake batter, cashews are blended into the dry ingredients along with rolled oats, cinnamon, baking powder, and a touch of sea salt.
Yields 10 servings, 2 hotcakes each
Portion Fix Containers: 1 yellow, 1/2 blue, 1 tsp.
- 2 cups old-fashioned rolled oats
- ½ cup raw cashews
- 1 dash sea salt
- 1 tsp. ground cinnamon
- 1 large egg
- 1 Tbsp. coconut oil melted (or butter)
- 1⅓ cups water
- 1 tsp. vanilla extract
- 1¾ cup mixed berries
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 ¼ 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.