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 cups distilled water
1 tsp. vanilla extract
1 3/4 cup mixed berries


1. Place oats, cashews, cinnamon 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 1/4 cup batter into skillet for each hotcake; 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 hotcakes topped evenly with berries.

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