Blueberry Peanut Butter Oatcakes

These oatcakes were immense. The best I have ever made. I've made them again since. Cause they were so good.

I love the PB&J combo and this was right on the mark. Though you could do this quite easily with actual jam, I think it's better with fresh fruit, and you can certainly try any berries. I used PB2 for the peanut butter, but you can use actual peanut butter if you want. My directions might be a little confusing at first, but please feel free to ask any questions.

Side note: I was writing this during the worst storm of the year, and almost lost the whole post to a blackout. That's how English weather likes to tell you. Winter is coming.

Blueberry Peanut Butter Oatcakes

Gooey, sticky and bursting with berries, these pancakes are perfection. If you like PB&J then indulge in these gorgeous and clean oatcakes.

Ingredients:

Oatcakes:

1/2 Cup/45g Oatcakes

1/2 Tsp Baking powder

Pinch of Salt

1/2 Cup/120ml Milk of choice

1/2 Tsp Vanilla extract

1 Ripe Banana

Toppings:

Handful of peanuts, roughly chopped

4 TBSP PB2

1/4 Cup/60ml Milk of choice

1 Serving Maple Vanilla yogurt, or yogurt of choice

2 TBSP PB2

Fresh Blueberries, enough for sauce and decorating, I used a full punnet

Method:

1. Blend Oats, baking powder and salt to a fine flour, saving a tbsp for adding later.
2. Blend in the banana, vanilla and half the milk at first. Add the rest tablespoon at a time till you get the right consistency. It should be thick like paint. Add in the oats and mix in. Pour half into a bowl/jug and mix in 1-2 tsp of dry PB2 (From the 4 TBSPs) to taste and mix in.
3. Heat a pan or griddle over a meduim heat. Once its ready spray with non stick spray.
4. 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 and the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. Repeat till on the batter has been used up.

5. Prepare your toppings.

PB2:

Use the 1/4 cup of milk to make up the remainder of the 4 TBSP into peanut butter consistency. Save the rest of the milk for the yogurt.

Peanut butter yogurt:

Mix up the 2 TBSP PB2 and add 2/3 to half of the maple vanilla greek yogurt.

Peanut butter sauce:

Add some more of the remaining milk to the remaining 1/3 of PB2 to make a sauce consistency.

Blueberry sauce:

Blend up the blueberries in a blender, you could pulse to make it a little chunky or in one long blitz for smooth. If you leave it for a while (10-15), either on the side or in the fridge it will go jelly like.

6. Serve layered with toppings of choice.