- Paula Morais
Cashew ‘N’ Oat Hotcakes

Ingredients:
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash sea salt or Himalayan salt
1 tsp ground cinnamon
1 l large egg
1 Tbsp coconut oil, melted
1 1/3 cups water
1 tsp pure vanilla extract
Frozen blueberries
Instructions:
Place oats, cashews, salt, and cinnamon in food processor or blender; pulse until coarsely ground
Add egg, oil, water, and vanilla 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, lightly coated with spray, over medium heat
Spoon about ¼ cup batter into skillet for each pancake; cook for 1-2 minutes or until bubbles form on top
Flip with spatula and cook for 30 seconds
Repeat with remaining batter
Heat frozen berries in microwave safe glass container for about 1 minute. Stir and heat again for 30 seconds
Serve pancakes topped with warm berries