I saw her recipe and really wanted to re-create it. Though, I am not a huge fan of cashews, so I use almonds instead, and it was great! I served mine for brunch at my birthday, with scrambled eggs, small sausages, bread and fruit, and they were a huge hit! She make 1 big batch, but this recipe only makes half of that.
For 1 small batch, you will need:
1 cup of oats
1/4 cup of almonds
2/3 cups of water
Non-stick cooking spray, oil or butter for the skillet
Quick tip: I don't put any seasoning in my batter, because I like to eat mine both sweet and savory. You can put vanilla in the batter, or any kind of seasonings you want.
- In a blender or a food processor, blend oats and almonds together until there's no longer big pieces of almonds and oats. - Add the egg and the water, and blend until you have a smooth batter.
- Let the batter rest in a bowl, while preheating a non-stick skillet over medium-low heat.
- Spray skillet with non-stick cooking spray, or brush it with butter or oil, and pour 1/4 cup scoops of batter onto your skillet. Let them cook for 3-5 minutes before you flip them. After you've flipped them, let them cook for about 1-3 minutes.
Put them on a plate and enjoy!
For the original recipe by Autumn Calabrese, click the link down below:
http://www.beachbody.com/beachbodyblog/nutrition/cashew-and-oat-hotcakes
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