I eat them almost everyday for breakfast and I’m always posting my latest creations on Instagram.
When I received the 21 Day Fix Extreme in the mail, the first thing I did was crack open the nutrition guide to see what kind of recipes they added and I was over the moon excited to see these Cashew ‘n’ Oat Hotcakes.
In all honesty, I never thought of using nuts in my pancake batter but I think it’s a great idea. I’m also a HUGE fan of cashews so I knew I had to try them.
Check out this video of Autumn showing you how to make them, or you can just skip down to the recipe…totally up to you!
Please note, this recipes makes 10 pancakes and each serving is 2 pancakes, so these would be good for meal prep. Simply make a batch of them, store them in ziptop freezer bags and heat them in the mornings. Simple, right?!
- 2 cups old-fashioned rolled oats
- ½ cup raw cashews
- 1 dash Himalayan salt (or sea salt)
- 1 egg
- 1 Tbsp. coconut oil, melted
- 1⅓ cups distilled water
- 1 tsp. vanilla extract
- 1¾ cup mixed berries
- nonstick cooking spray
- 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.
- As per the book, these are 1/2 PURPLE, 1 YELLOW and 1 tsp per serving (2 pancakes)
These are still definitely worth making to see how YOU like them. They can offer a nice change of pace from time to time!
So…the burning question of the day is…. Do you call them pancakes or hotcakes?! Rumor has it that it depends on where you live as to what you call them.