Peanut Butter Flaxseed Pancakes

Peanut Butter Flaxseed Oatcakes

I love pancakes. But I don’t love how they can sometimes leave me feeling like I just ate an entire loaf of bread. Do you ever feel that way? This must be a symptom of getting old(er). But we can fix that.

One grain that doesn’t leave me feeling sluggish is oats! That’s why I’ve based this pancake with oat flour instead of all purpose, because it’s healthier.

Flax and Peanut Butter

For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies. Oats can also help lower cholesterol levels and help us feel fuller longer. Seriously, super power food in the house.

To make oat flour you simply process oats in a coffee grinder until a fine powder remains. You can also buy it at the grocery store (gluten-free optional) or make a big batch at home and store it in your pantry for quick mornings breakfasts like these pancakes.

How to Make Oat FlourVegan Peanut Butter & Flaxseed Pancakes (with oat flour!)

These pancakes are so simple to make: Just one bowl and 15 minutes required. You could even make them with other nut butters if you have a peanut allergy.

More importantly they’re fluffy, filled with good-for-you ingredients and pack some serious peanut butter flavor.  I topped mine with a little peanut butter sauce (just peanut butter whisked with very hot water) and a little maple syrup. But they’d also be great with sliced bananas, honey or jam (hello PB&J).

Vegan Peanut Butter Pancakes | minimalist baker

These will definitely be my new go-to pancakes since I always have the ingredients on hand and they’re perfect even for busy weekday mornings. So excited to share these lovely cakes with you. Hope you enjoy.

Vegan Peanut Butter Pancakes | minimalistbaker.comVegan Peanut Butter Pancakaes

4.7 from 15 reviews
Peanut Butter Flaxseed Pancakes
Prep time
Cook time
Total time
Fluffy peanut butter pancakes made with flaxseed and oat flour and sweetened with agave nectar. Wholesome, satisfying and 100% vegan.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2
  • 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbsp agave nectar (or maple syrup/honey for non-vegan)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 Tbsp natural salted peanut butter (crunchy or creamy), plus extra for topping
  • pinch salt
  • ½ tsp pure vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup whole wheat pastry flour
  1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  2. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
  3. Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
  4. Lightly grease your griddle and pour scant ¼ cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
  5. Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
  6. Will reheat well the next day in the microwave.
Nutrition information does not include toppings.
Nutrition Information
Serving size: 3 pancakes Calories: 302 Fat: 13 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 8 g Fiber: 6.3 g Protein: 7.8 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. christine says

    i’ve been making your chocolate chip oatmeal pancakes pretty regularly since you posted that recipe but i might need to switch now because, oh my goodness, these look amazing……!

  2. Deana says

    Thank you for this delicious looking recipe! I especially appreciate the nutritional info since my husband was recently diagnosed diabetic. We’ll try these for breakfast this morning.

  3. Brooke says

    Thank you for this amazing recipe! I am a vegan and my husband is a “sometimes vegan” lol so lets say its pretty hard to please him but these i think will do the trick! my daughter and I are allergic to peanuts so I will use almond butter and see how it works!

    • Jessica-Rae says

      I just did- use almond butter. Baby is two yrs old next month so holding off from peanuts till then. But, we both love! Eating them right now. Can’t wait to try with PB. Hubby will love these as well.

  4. says

    Love This. We are off to the farmer’s market this morning, but pancakes are planned for the near future. Thanks so for helping me nourish my boys and my body with your awesome recipes. xxoo

  5. says

    They look incredible and remind me of a 2009 recipe I have for banana-flax-oat-PB vegan pancakes. My photography wasn’t exactly pretty back then and I should remake those. I love the PB drizzling down the sides of your stack!

  6. says

    Just waffle-ized these for breakfast. We’re not vegan, so I did use butter in place of the Earth Balance, but kept the flax egg. Delish w/ a few slices of banana and an extra drizzle of maple syrup. Doubled the recipe, so we’ll have extra for tomorrow. Thanks!

  7. Mariam says

    Yum! Pancakes are the only succuss I’ve had with oat flour! These look delish, im not vegan so i’ll probably just use an egg and milk and butter. By the way can I skip the pb, shock horror I know but I prefer my pancakes plain

  8. says

    This recipe is a God send. I had been worried all day about what I was going to make for breakfast tomorrow, and as I got onto Pinterest, I found this pin at the top of my feed. I had everything in my pantry for this and went to work. (I work at 5 am so I always make my breakfast the night before). These are delicious. Thank you.

  9. Heatoftroy says

    Just found this recipe on Pinterest and am excited to try it out. However I have a question……would gluten free flour work in place of using whole wheat pastry flour? You mention using gluten free oats but then saw the whole wheat flour and that through me. Any helpful tips would be greatly appreciated!

  10. Clara Winger says

    I love peanut butter and I love pancakes so this recipe is a win for me. I do have one question about making oat flour. Does it the type of oats use matter? Would quick oats work?

  11. Ali says

    I’ve been wanting to do homemade pancakes forever! These were perfect for my snow day, a nice switch from my usual stovetop oatmeal. Proud to say I finished both servings by myself! However I did thin out the batter a bit with some water, because I usually can’t finish pancakes that are too heavy, and lessened the honey as I can’t eat super sweet stuff in the morning. Still turned out great! Great way to get lots of healthy calories in the morning. Thanks so much!

  12. Sonia says

    I made these with all oat flour and they still turned out fine! thank you for sharing this recipe its now my new go to pancake recipe!

  13. Marianne says

    Just made these. They were delicious! The pancakes were not large, but they were really filling and definitely enough for two people. I used canola oil instead of Earth Balance. Thanks for the recipe!

  14. says

    These are a new favorite!! I’m making them for the second morning in a row, and my son and I are scarfing them up again. I replaced the whole wheat flour with flaxseed meal, the butter with olive oil, and the almond milk with coconut milk. And I doubled the recipe. Pinning this now! Thank you so much for such a phenomenal recipe!

  15. Fatima says

    Tried these for breakfast today, and they were great! Loved that they were quite filling compared to a white flour pancake. And being without a non-stick fry pan, i was happy to see these work out well on my cast iron.

  16. Janice says

    How much all purpose flour should I use to replace the oat flour and whole wheat flour? That’s all I have >< THanks!

  17. says

    These pancakes are amazing! I am gluten, dairy and egg free and this is the first pancake I have found that actually tastes decent. I love your site and I look forward to making more of your recipes!

  18. Leigh says

    All hail Dana and this amazing pancake recipe! Sunday morning pancakes just got a little bit more awesome!

  19. Chrissy says

    These pancakes have the potential to save lives. Seriously. Had a crazy day. The kind that makes murder seem plausible (only for a second, people–calm down). What could possibly make all things right in the world again? A bath? Yoga? Nope. The answer today was these pancakes for dinner. Simply amazing. I used almond butter, just oat flour, and topped with sliced bananas. Thank you for helping me to get back to my happy place!

  20. Diana says

    I made a non-vegan version this morning. For anyone without vegan ingredients, I used: 1 regular egg, 1% skim milk, 3/4 cup oat flour topped off with a tbsp or so of unground instant oats, and olive oil instead of earth balance. It was absolutely delicious! Thanks for the recipe :)

  21. Holly says

    Mine turned out way too thick and quite dry. Any suggestions? Otherwise, delicious! 4 stars since it was probably human error!

    • Dana Shultz says

      Maybe your peanut butter wasn’t natural? Next time, use peanut butter with just salt and peanuts. And if needed, add a bit more almond milk!

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