Cashew and Oat Hotcakes
- 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
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.