quinta-feira, 17 de setembro de 2015

Peanut 'n' Oat Hotcakes


2 cups rolled oats
½ cup raw peanuts
1 dash sea salt or Himalayan salt
1 Tsp. ground cinnamon
1 large egg
1 Tbsp coconut oil, melted
1½ water
1 Tsp pure vanilla extract
5 cups mixed berries / fruits


- Place oats, peanuts, salt and cinnamon in food processor or blender; Pulse until coarsely ground.
- 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 to 3 addictional Tbsp of water.
- Head medium nonstick skillet, lightly coated with spray, 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 / fruits 

***Add 1 Tbsp of peanut butter or almond butter


Coach Cathfit

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