Ultimate Portion Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese, created this recipe for Cashew and Oat Hotcakes that’s sure to have you whipping up batches for breakfast on the regular.
This fun twist on the classic hotcake is similar to the pancake recipes you know and love, with a key exception:
To achieve the perfect rich and creamy texture of traditional pancake batter, cashews are blended into the dry ingredients along with rolled oats, cinnamon, baking powder, and a touch of sea salt.
Cashew and Oat Hotcakes
- 2 cups dry rolled oats
- ½ cup raw cashews
- 1 dash Himalayan salt or sea salt
- 1 tsp. ground cinnamon
- 1 large egg
- 1 Tbsp. coconut oil, melted
- 1⅓ cups distilled water
- 1 tsp. vanilla extract
- 1¾ 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 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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Makes a great FFC as part of breakfast.
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