Pancakes with Peanut Butter Flaxseed

I love pancakes, but they can leave me feeling like a whole loaf of bread. Do you ever get that feeling? It’s a sign of growing older(er). We can fix it.

Oats are one grain that I can eat without feeling tired. Because they’re healthier, I made this pancake using oats instead of all-purpose flour.

Half a cup of oat flour contains 80 fewer calories and 20 grams of carbohydrates than half a cup of whole-wheat flour. Oats contain iron, magnesium, fiber, and the amino acid lysine. This promotes the replenishment of tissues, such as muscles and nerves. Oats also lower cholesterol and make us feel fuller for longer. Superfood is in the house.

You can make oat powder by grinding oats until they are finely ground. You can buy it from the grocery store, or you can make it yourself and store it in your pantry to use for quick breakfasts such as these pancakes.

This pancake recipe is so easy to make. All you need is a bowl and 15 minutes. If you are allergic to peanuts, you can make these pancakes with any other nut butter.

They’re also fluffy, packed with healthy ingredients, and bursting with peanut butter flavor. I drizzled maple syrup and peanut butter sauce on top of mine. They’d be delicious with honey, jam, or sliced bananas.

They’re great for weekday mornings, too. I have all the ingredients in my pantry. I’m so excited to share these beautiful cakes with you. I hope you enjoy them.


  • 1 Tbsp flaxseed meal (to make flax egg)*
  • Use 2 1/2 tbsp of water to make flax eggs
  • Earth Balance (melted or any other non-dairy Butter)
  • 1/4 cup vanilla almond milk, unsweetened
  • 1 Tbsp maple syrup or agave nectar (or honey if you’re not vegan)
  • 1 tsp of baking powder
  • 1/2 tsp baking soda
  • 1 tbsp natural Salted Peanut Butter (crunchy or cream // plus extra for a topping)
  • One pinch of salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup whole wheat pastry flour


  • Preheat an electric grill (about 350 degrees F/176 C) or a large pan on the stovetop to medium heat. The surface should be warm but not scalding hot, and oil shouldn’t smoke when it comes into contact with it.
  • Add flaxseed and water to a large bowl and allow it to sit for about a minute. Add melted Earth Balance to the bowl. Then, add agave nectar and peanut butter. Mix well. Add almond milk and continue to whisk until everything is well combined.
  • Add the oat flour and whole wheat pastry and mix until combined. Let the batter rest for five minutes.
  • Pour 1/4 cup of batter on the griddle. The original recipe calls for six pancakes. Flip the pancakes when bubbles start to appear and the edges are slightly dried, but be careful not to burn them.
  • Then cook for another 1-2 minutes on the other side. Top with Earth Balance, more peanut butter, a drizzle of maple syrup, or anything else you like.
  • The microwave will reheat the food well.

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