Oat & Flax Cakes

Happy New Year to one and all! I’ve been thinking about our human nature, and how as the calendar turns from December 31st to January 1st, all around the globe we are filled with hope and plans for the year ahead: for a healthier us, for more quality time with people we love, for the courage to create in some way, to make the year ahead one worth putting in the books. We were created with a desire to make each day count. So whatever goals you might have on your list, I have a healthy and delicious breakfast to help fuel you. My little people went back to school this morning, and as rough as it was (for me) to get up and get going, I was determined they left fueled for a big day back. So I loaded the pancakes with oatmeal and flax meal.


Just google either one for endless major health benefits. Add some eggs, buttermilk, a little cinnamon, and you’ve got your calcium, protein, and a tasty hot breakfast. If you’ve been using a pancake mix, I PROMISE this is just as quick, and will taste SO much better (and no crazy preservatives or unpronounceable ingredients).


Oak & Flax Cakes

Note: Serves 4. Feel free to double the recipe. If you have zero time in the morning, these can also be made ahead and frozen. Pull them out the night before to defrost, and slather with a nut butter and sliced bananas (Nutella anyone?!) if you need a breakfast to go, or a bit of powdered sugar, or wrap around a chicken maple breakfast sausage (Dave’s invention…so yummy), or enjoy hot off the griddle with some good maple syrup.


  • 1 cup regular flour (or go for 1/2 and 1/2 with whole wheat if you want it even heartier)
  • 3/4 c (or so) oatmeal
  • 2 Tbsp. flax meal
  • 3/4 Tbsp. sugar
  • 2 tsp. baking powder (if you’re at high altitude, use about 1/8 of a tsp. less)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 and 1/2 cups buttermilk
  • 2 eggs
  • butter or olive oil for the pan


  1. Preheat cast iron skillet, griddle or heavy pan on medium-low heat for about 10 minutes.  Meanwhile…
  2. Add dry ingredients to a medium sized mixing bowl. Whisk together.
  3. Crack in the two eggs, and pour in your buttermilk. Whisk all together until completely incorporated, and let rest for about 3-5 minutes to let the rising agents do their thing.
  4. Melt the tiniest bit of butter onto griddle (it should immediately melt but not be popping or burning, if it is, your heat is too high). Ladle the batter onto the griddle and allow to cook until bubbles almost form around the edges. With this heavier batter, it won’t be as bubbly as a typical pancake, so feel free to use a spatula to peek underneath to see how brown the cake is. Flip, cook, and repeat until you have fed all the hungry mouths at your house!
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4 Responses to Oat & Flax Cakes

  1. JH says:

    Sounds like a great breakfast.

  2. Stephanie says:

    Thank you, JH! It was yummy…and sustaining. I got busy gutting my pantry and re-organizing it, and forgot all about lunch!

  3. Rita says:

    I just made this for breakfast. Delighted with the tasty results and great texture. My guests, CJ and Cormac ate them, asking for seconds and thirds until they could eat no more. Thanks for sharing!

  4. Stephanie says:

    Oh hooray for that fun story! Thank you, Mama Rita! Glad everyone was happy and well-fed.

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