Cashew and Oat Hotcakes

8 20 198
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 7
Cashew and Oat Hotcakes
Health Rating


2 cup Rolled oats, dry
1/2 cup Cashew nuts, raw
1 pinch Himalayan sea salt
1 large egg Egg
1 tbsp Coconut oil
1 1/3 cup Water
1 tsp Vanilla extract, pure
1 3/4 cup Mixed berries


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 ┬╝ 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.

Nutrition Facts

Per Portion

Calories 198
Calories from fat 76
Calories from saturated fat 26.3
Total Fat 8.5 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.1 g
Cholesterol 27.5 mg
Sodium 17.5 mg
Potassium 159 mg
Total Carbohydrate 24 g
Dietary Fiber 4.2 g
Sugars 3.1 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.5
Grain 0.8
Meat Alternative 0.4

Energy sources

Recipe from: