Cashew and Oat Pancakes – 21 Day Fix Approved

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
  •  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.