Blender Oatcakes

PB Oat Cakes.

Oats are my #1 breakfast grain. I’ll either eat them soaked overnight, baked, in steel cut form, or the most fun way: pancakes!

They are a whole grain higher in plant-based protein yet full of fiber and energy-giving carbohydrates. Paired with peanut (or other nut/seed) butter, these pancakes provide a beautifully balanced macronutrient ratio for a good morning energy burst.


  • 1 1/2 cups rolled oats
  • ¼ tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 flax egg*
  • 1 c. oat milk
  • 2 tbsp. coconut sugar
  • ¼ c. plain coconut yogurt
  • 1 tsp. vanilla
  • ½ c. mini chocolate chips or blueberries
  • Peanut butter or other preferred spread


  1. Place all ingredients into a blender (baking powder last). Blend for 1 minute until fully mixed. Stir in chocolate chips or blueberries.
  2. Drop by ⅓ cup onto a pan over medium heat, cook 1-2 minutes per side until golden brown.
  3. Serve with peanut butter, jam, and/or maple syrup. Sprinkle with hemp seeds for addition plant protein + fiber.

*Note: to make a flax egg: combine 1 tbsp. ground flaxseed + 2.5 tbsp. water, let rest 5 minutes before mixing into batter.

For a fun fall/winter twist, sub the cinnamon for pumpkin pie of gingerbread spice blends!

2 thoughts on “Blender Oatcakes

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