Cashew ‘N’ Oat Hotcakes

I tried this yummy recipe this morning and it was a hit! Everyone liked it and it took me no time to make. This is also a fixed approve recipe for my fixer challengers!! You would count 2 hotcakes as 1 yellow, ½ purple, and 1tsp. Enjoy!!

Ingredients:

2 cups old-fashioned rolled oats

½ cups raw cashews

1 dash sea salt or Himalayan salt

1tsp 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:

• Place oats, cashews, salt and cinnamon in food processor; pulse until coarsely ground. I use my nutribullet.
• Add egg, oil, water, and vanilla extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2-3 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 to.
• Flip with spatula and cook for 30 seconds.
• Repeat with remaining batter.
• Serve pancakes topped evenly with berries.