Sweet Potato Brownie Oatcakes

I've made these oatcakes twice. Both with the same recipe but I made them to big the first time so they were undercooked. Pretty much like a brownie on the inside but the outside burned in the process.

 

Don't get me wrong, when coated in chocolate sauce they still tasted finnee. But when made smaller you get more and their more cooked.

I'm now addicted to sweet potato brownie variations. I've already made two different Sweet Potato Brownie variations (Cocoa powder/Melted Chocolate Revisit) , and a Brownie Batter Overnight Oat recipe. But I will find more ways to use this. I'm sure I can.

Sweet Potato Brownie Oatcakes

 Ingredients:

1/2 Cup/45g Rolled Oats
1/2 Tsp Baking Powder
Pinch of Salt
2 TBSP Cocoa Powder
1 Tsp Maple Syrup/Sweetener of choice
1/3 Cup/150g Sweet Potato, Mashed/Pureed
1/2-1 Cup Milk of choice

Optional:
Big handful of Plain/Dark Chocolate Chips
Raw Chocolate Sauce

Method:

Set your oven to about 120-130C or 'keep warm' (As some American ovens have. Apparently).

1. Blitz oats, salt and baking powder to a fine flour. Add the sweet potato, vanilla, syrup/sweetener and 1/2 Cup milk. Blend. Add more milk till the batter reaches a paint like consistency. Add the about 2/3 of the chocolate chips.

2. Heat a pan or griddle over a meduim heat. Once its ready spray with non stick spray.

3. Spoon batter into the pan and smooth into rounds, 1/4 measures or a heaped TBSP is the right size. When bubbles form on the surface or the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. If their still a little undercooked put on a lined tray in the oven whilst you cook the rest. (I make mine three at a time, and overall made several each time). Repeat till on the batter has been used up. Whilst in their keeping warm, top with some of the remaining chips so they melt.

4. Stack and pour over the chocolate sauce. Enjoy!