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I don’t know anyone who doesn’t love cashew butter… And if we combine oat pancakes with this creamy delight, what do we get? Well, a delicious recipe!
Ingredients
- 50g of Instant Oat Flour from FoodSeries
- 4 Egg whites
- 120g of Queso fresco, beaten
- 1 tbs of Honey
- Cashew Butter from FoodSeries
| Nutritional Information per serving | |
|---|---|
| Calories: | 121,3kcal |
| Fat: | 2,9g |
| of which saturates: | 0,5g |
| Carbohydrates: | 15,6g |
| of which sugars: | 6,4g |
| Fiber: | 1,5g |
| Proteins: | 8,2g |
| Salt: | 0,5g |
How to make: Oat Pancakes with Honey and Cashew
| Preparation time: | 5 minutes |
| Cooking time: | 8 minutes |
| Portion size: | 1 Pancake |
| Number of servings: | 4 |
| Cooking style: | American |
- Mix the flour, egg whites, beaten queso fresco and honey together and beat well until you get a homogeneous texture.
- Cook in a non-stick frying pan, adding a little of the mix so you get a thin pancake.
- Add the cashew butter on top to taste.
Fancy checking out more recipes for oat pancakes? Don’t hesitate to click the link.
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