Chocolate & Raspberry Flapjacks

These are pretty much smoothies in flapjacks form by Illanique van Aswegen

INGREDIENTS: (16 Flapjacks)

  • 310ml (1¼ cup / 156g) self raising flour
  • 250ml (1 cup) milk
  • 125ml (½ cup / 125g) banana, chopped
  • 60ml (¼ cup / 80g) Divine Double Cream Chocolate Raspberry Yoghurt
  • 30ml (2 tbsp) oats
  • 30ml (2 tbsp) sugar
  • 15ml (1 tbsp) olive oil
  • 10ml (2 tsp) baking powder
  • 1 large egg
  • 250ml (1 cup / 145g) frozen mixed berries
  • butter, for frying


  • 250ml (1 cup / 145g) fresh or frozen raspberries
  • 250ml (1 cup / 320g) Divine Double Cream Chocolate Raspberry Yoghurt 



  • For the flapjacks, combine the self raising flour, milk, bananas, yoghurt, oats, sugar, oil, baking powder and egg in a blender. Blend until smooth, 1 minute. Stir in the frozen berries.
  • Melt a spoonful of butter in a large non-stick pan over medium heat. Add tablespoonful amounts of the batter to the pan and fry until the edges brown and the tops start to bubble, 1-2 minutes. Flip each one over and cook, 30 seconds to 1 minute. Wipe the pan clean with a paper towel, add more butter and repeat with the remaining batter.
  • To serve, pile 4 flapjacks on to each serving plate. Add a generous dollop or two of yoghurt and finish off with some fresh or frozen berries.