Chocolate Blackberry Oatcakes

Based off of Oatgasm's 'Chocolate Blackberry Baked Oatmeal' these Oatcakes were wonderfully dark and rich in flavour.

 I'm a big fan of the combination of dark bitter chocolate and even more bitter berries. Of course if you have a sweeter tooth just use more sweetener. A pinch of orange zest added to the batter, scattered on top or within the blackberry sauce would be fantastic but I unfortunately had none on hand.

Chocolate Blackberry Oatcakes

 Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
2 TBSP Cocoa powder
Pinch of Cinnamon
1/2 Tsp Baking powder
1 Overipe banana
1/2 Tsp Vanilla
1/2 Cup/120ml Milk of choice

Toppings:

Blackberry sauce:
Big handful of Blackberries, fresh or frozen and thawed
1 Tsp Maple syrup or sweetener of choice

Heat both in a saucepan till the fruit is squishable. Or if using frozen, put in a bowl and defrost overnight, pouring over the sweetener in the morning, squishing the fruit down (If still hard heat for a few seconds in the microwave) and mixing it all up.

Maple Vanilla greek yogurt and 1 Tsp Cocoa powder (whip the cocoa into half the yogurt), or yogurt of choice (Plain, Chocolate, Vanilla)
Raw Chocolate Sauce
Cocoa powder and cinnamon

Method:

1. Blitz the oats, salt, cocoa powder, baking powder and cinnamon to a flour consistency.

2. Add the banana, vanilla and 1/2 the milk. Blend again and check consistency, you want paint-like thickness, add more milk if needed.

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. Serve layered with toppings of choice.