PB2 Oatcakes + 3 Easy PB2 Hacks

The affection I have for PB2 is real. I feel like I owe it something.

For many years, my life was a cycle of toomuchpeanutbutterinonesitting –> stomachachefordays –> that’sitI’mquittingpeanutbutterforever –> omgImissitsomuch –> Icanhavejustalittlebit –> nopeIwannaeatthewholejar –> repeat.

PB2 Oatcakes by The Oatmeal Artist #vegan

I tried many tricks to overcome this addiction. I would make CCK’s banana butter, or Happy Herbivore’s nutty spread, or Oh She Glows’ ABU (made with peanut butter),  but ultimately, all of those tricks required me to buy peanut butter. None of the recipes require you to use a full jar of peanut butter at once, which meant I would have a half a jar of undiluted peanut butter calling my name.

The thing about PB2 is that the fat is taken out. Most people would say–and I would agree–that it is flawed thinking that PB2 is “healthier” because the fat is taken out. However, the fat in peanut butter is what makes it so good. So addicting. So easy to enjoy by the spoonful (after spoonful after spoonful after spoonful) until the jar is empty and you feel sick. The high concentration of fat caught me in The Pleasure Trap, and I couldn’t escape it. I had daily stomach aches from my inability to put down the spoon. Although I make light of my peanut butter addiction on this blog, in reality it brought me much grief and pain on a daily basis.

PB2 Oatcakes by The Oatmeal Artist

Not only does PB2 allow me to enjoy peanut butter flavor without igniting my pleasure-seeking desires, but I have to actually make it each time I want it. When I put PB2 in my oatmeal, I have to physically mix up a serving of it. I can’t just go back for another spoonful. I have to make more. It’s not that hard, and I’ve done it before, but there’s a huge difference between opening up the jar for another (and another, and another, and another, and another) spoonful of peanut butter, and stirring up one more serving of PB2 and realizing you don’t actually want/need any more than that.

Because I’m sure people will comment on it, I want to clarify that removing peanut butter from my diet required me to add fat and calories to other parts of my day. Although my peanut butter has been replaced with PB2, I still top my oatmeal with tons of nuts (now more than I used to). I still eat a ton of avocado. Et cetera.

Please do not use PB2 as a low-fat or low-calorie substitute if you have a healthy relationship with peanut butter. I didn’t; that’s why I needed a change. Eating food in its natural form is always the best option. (But I recommend trying PB2 either way since you can use it for cool tricks like on popcorn or in place of flour when baking.)

As a full-fledged PB2 lover, here are three hacks I’ve learned:

  1. Add extra liquid to make a PB2 sauce. It’s perfect for pancakes. Sometimes I even mix in maple syrup for a PB2 version of my Maple-Nut Sauce.
  2. Add a drop of almond extract for “AB2.” While we wait for the almond version of PB2, this is the best we can do. Is it a spot-on replica of almond butter? Obviously not. However, since I can’t be trusted with a jar of almond butter (Exhibit A), I found this pretty darn satisfying. Note that I said a drop. It does not take much.
  3. Mix in coconut butter. I found out–after purchasing a jar–that I do not enjoy store-bought coconut butter. It’s very greasy and unpleasant–more like oil instead of butter. Thus, I keep my jar of coconut butter in the fridge, where it hardens. When I make my PB2, I scrape out about a 1/8 tsp of coconut butter and mix it into my PB2. The result is fabulous–not only do you get a bit of the fat back, but you get some lovely coconut flavor, too. 🙂

PB2 Oatcakes - The Oatmeal Artist


PB2 Oatcakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 1/2 cup rolled or quick oats (I use Country Choice Organic)
  • 1/4 cup PB2
  • 1/2 cup's worth of zucchini, preferably peeled
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • pinch of salt

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
  3. Heat a griddle pan over medium low heat.
  4. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
  5. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  6. Serve with syrup (I recommend fruity syrups) or fresh fruit. I used strawberry syrup and pomegranate arils.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

19 Responses to PB2 Oatcakes + 3 Easy PB2 Hacks

  1. I’ve been looking forward to this post. Thanks for sharing!

  2. D says:

    Hi Lauren,

    I really like your blog, and I look forward to trying more of your recipes.
    Since you like pb2 so much, have you ever tried regular peanut flour before? (I purchased mine from iherb.com) Personally I don’t like pb2 because there is more than just peanuts in it, and the peanut flour I have only contains roasted peanuts. Since the process of having to make the peanut butter keeps you from having a stomach ache, you might want to try this one out.

  3. Molly M says:

    Your oatcakes always look so perfect! What is your secret?

  4. Marina D says:

    YESSSS these pancakes are everything 🙂

  5. Wow…these pancakes sound delish! I’ve never cooked with PB2 before but have been hearing about it a bit as of late. I think I might have to look into it a bit to see what creative uses I can come up with for it. I’ve never met anyone with a peanut butter addiction. 🙂

  6. Scrumptious says:

    These look and sound amazing! I’ve recently discovered the joys of overnight oatmeal (I don’t care for the cooked kind) and can’t wait to dive in and adapt all your amazing recipes. I’ve been in an oatmeal rut and your ideas are so creative.

    These oat cakes sound fabulous as well and I’d love to make them for a weekend breakfast, but I am confused by the direction that says “While waiting, prepare Chocolate PB2 Sauce by whisking it all together in a small bowl. Set aside.” Is this something that will become obvious when I buy the PB2 (something I’ve seen but never worked with)? Do I make a sauce and add that to the cakes? Or is the 1/4 cup of PB2 in the recipe a separate ingredient that just gets put in its powder form into the blender? Thanks in advance!

    • Lauren Smith says:

      Woops! So sorry. I often copy and paste my instructions from similar recipes, and it looks like I forgot to take that step out for this one. It’s gone now–my apologies for the confusion!

  7. Kim Calhoon says:

    These PB2 oatcakes were inedible. They did not cook so were globby, even after I tried to get them to cook through in the microwave, and the flavor of the vinegar was pervasive. I will eat almost anything if it is healthy, but I had to throw these away. Love pancakes. I was hopeful.

  8. Marie-Lyse says:

    I didn’t have any zucchini so subbed with canned pumpkin. I can’t comment on the original recipe but they were really bad 🙁 I dont think I would bother trying them again with the zucchini, I can’t imagine it would make that much of a difference.

  9. Robyn Hovey says:

    I changed the recipe slightly (I know blasphemy without trying the original first), but they came out so good… And incredibly fast! This is going to be my new go to speedy breakfast.

    I have a Glenn free kitchen, so had oat four on hand. Used slightly less than a half cup of it to make up for the airspace around rolled oats. Still found the batter a little thick, so I added the smallest egg I had on hand instead of more water. I’m not familiar with any of your other recipes yet, so I don’t know if you’re avoiding the egg on purpose, but given the nature of the “flours” you’re using with no gluten for binding and the few negative reviews, I think they really need that egg to hold them all together.

    It would also be really helpful to show that a half cup of zucchini equals 75g. Takes the guesswork out for anyone with a kitchen scale.

    For anyone on the fence because of the two failed reviews, just throw an egg in and they’re fabulous.

    Thank you for sharing!

    • Robyn Hovey says:

      I don’t know who Glenn is, that was supposed to be “gluten free” .

      • Ha ha, that Glenn thing made me laugh! Lauren (and I and many of her readers) is vegan, so yeah, the lack of egg is definitely deliberate. For any vegans who feel like it needs something to hold it together, try using a flax egg (ground flax seeds mixed with water).

  10. Tina says:

    I’m wondering if you know whether making the batter the night before would be okay or not? I’d like to make these but I don’t always have enough time and hate to make too much noise while the rest of the family is sleeping. Thanks!

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