Cashew and Oat Hotcakes

Watch Autumn Calabrese make her cashew and oat hotcakes recipe from the 21 Day Fix EXTREME meal plan. This recipe is a simple and tasty way to get protein into your breakfast. Mix in berries to your liking and you have one heck of a meal.

Cashew and Oat Hotcakes

Rating:

By: Team Beachbody

Servings
7 servings, 2 hotcakes each

Prep Time
10 mins.

Cook Time
10 mins.

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

Instructions

Here are your instructions:

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.