Makes 10 servings, 2 hotcakes each
Ingredients:
2 cups Old fashioned rolled oats
1/2 cup raw cashews
1 dash sea salt or himalayan salt (Mineralize)
1 tsp ground cinnamon
1 large egg
1 Tbsp coconut oil, melted
1 1/3 cups water
1 tsp pure vanilla extract
5 cups mixed berries
Directions:
1. Place oats, cashews, salt and cinnamon in a food processor or blender, pulse until coarsley ground.
2. Add egg, oil, water and vanilla, pulse until well blended. Batter will be thick, but if it is thick as paste add 2 to 3 additional Tbsp of water.
3. Heat medium non skillet, lightly coated with spray, over medium heat.
4. Spoon about 1/4 cup batter into skillet for each pancake
5. Flip with spatula and cook for 30 seconds
6. Repeat with remaining batter
7. Serve pancakes topped with berries.
**21 Day Fix containers **
- Purple 1/2
- Yellow 1
- Spoon 1
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