Savory Oat and Cashew Pancakes

1.In a blender, combine the rolled oats and cashews. Blend until they form a fine flour-like consistency.

2.In a mixing bowl, combine the oat-cashew flour with rice flour, baking powder, and salt. Mix well to combine.

3.In another bowl, whisk together the milk, egg, and honey or maple syrup (if using) until well combined.

4.Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for about 10 minutes to thicken.

5.Heat a non-stick skillet or griddle over medium heat and add a little olive oil to coat the surface.

6.Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

7.Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8.Repeat with the remaining batter, adding more oil to the skillet as needed.

9.Serve the pancakes warm with your favorite toppings such as yogurt, fresh fruit, or a drizzle of honey.