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Cashew and Oat Hotcakes

Cashew and Oat Hotcakes


Cashew and Oat Hotcakes

Cashew and Oat Hotcakes

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7 servings, 2 hotcakes each
Prep Time
10 mins.
Cook Time
10 mins.


  • 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:

  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.

Recipe Notes

Cashew and Oat Hotcakes

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Cashew and Oat Hotcakes Nutritional Data



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