CASHEW OAT PANCAKES

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

Directions:

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.

Strawberry Overnight Oats

I love making these but I always forget to take pictures and tell you guys about them because I just can't get my hands off of it. So good! So healthy! So clean eating!! Just my thing!!

Soooo, while I'm here drooling over what will be my breakfast tomorrow and that I cannot have right now, I'll type the recipe. It's so simple. 

INGREDIENTS:

1 cup of berries in a bowl, mashed gently with a fork so they release the juices. 

3/4 cup of plain fat free greek yogurt

2 Tablespoons almond milk 

1 tsp agave 

1/3 cup of oats (I used leftover cooked oats from this morning but you can also use rolled uncooked oats. 

1 tsp chia seeds 

Cinnamon to taste 

Now about the jar, you can use an empty PB jar without washing it (oh my so good) or just a clean mason jar.

Add everything to the jar. Mix it up.  Cover tightly. Refrigerate overnight or for at least 3-4 hours so that all the flavors mix together and the oats absorb all the liquid. 

Enjoy!!! I should go to sleep now so I can have this now. Oh well, let me k ow your thoughts and if you make other combinations. Would love to hear about them.