Preheat a greased griddle pan over medium heat.
In a food processor, pulse 1 cup of oats until finely ground and resembling flour. In a mixing bowl, add oat flour, the remaining ½ cup old fashioned oats, pecans, cinnamon, baking soda and salt. Stir to combine. In a separate bowl, combine yogurt, egg, oil, and vanilla. Mix until well combined.
Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the blueberries.
Using a 1/4 cup measuring cup, scoop batter onto pre-heated pan. Gently flatten the batter to resemble patties. Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes.
Cakes are done when both sides are golden brown and center is set.
Optional: Top with lightly sweetened yogurt and blueberries before serving.