Oat and Cashew Pancakes
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
Servings: 5 pancakes
  • 2 cup old-fashioned rolled oats gluten free if needed
  • 1/2 cup raw cashews
  • 1 dash sea salt
  • 1 tbsp coconut oil melted
  • 1 cup water
  • 1 tsp vanilla extract
  • nonstick cooking spray
Recipe Notes
  1. Preheat frying pan
  2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  3. Add 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.
  4. For pancakes cook for 3-4 min each side. Repeat with remaining batter.