Cashew ‘N’ Oat Hotcakes

Ingredients:

1. 2 cups old-fashioned rolled oats

2. ½ cup raw cashews

3. 1 dash sea salt or Himalayan salt

4. 1 tsp ground cinnamon

5. 1 l large egg

6. 1 Tbsp coconut oil, melted

7. 1 1/3 cups water

8. 1 tsp pure vanilla extract

9. Frozen blueberries

Instructions:

1. Place oats, cashews, salt, and cinnamon in food processor or blender; pulse until coarsely ground

2. 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

3. Heat medium nonstick skillet, lightly coated with spray, over medium heat

4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1-2 minutes or until bubbles form on top

5. Flip with spatula and cook for 30 seconds

6. Repeat with remaining batter

7. Heat frozen berries in microwave safe glass container for about 1 minute. Stir and heat again for 30 seconds

8. Serve pancakes topped with warm berries