Ingredients

• 1 cup strawberry and peanut butter flavoured oats or plain oats
• 1/2 cup self raising flour
• 1 tsp baking powder
• 1 tbs apple cider vinegar-this makes it more fluffy
• 1 cup almond milk
For the jelly:
• 1 cup frozen berries
• 2 tbs chia seeds
• 1 tbs maple syrup

Method

1 In a large bowl, add the oats, baking powder, flour and combine. Make a well in the middle, add the milk followed by the vinegar and whisk until smooth. Allow the pancake batter to set for a few minutes.
2 Heat a large frying pan with a little oil and ladle the pancake batter. I placed a medium round metal cutter onto the pan and poured the batter into the cutter to get a nice round shape and gently lift the cutter before you flip the pancake.
3 Cook the pancake for a few minutes on each side – you will see little air bubbles form.
4 For the jelly simply simmer the frozen berries in a pan with a splash of water. Once the berries have softened add the chia seeds and mix. The jam mixture will slowly thicken and stir in the maple syrup. This takes about 10-15 minutes.
5 Stack your pancakes, add a few dollops of the jam, followed by a drizzle of smooth peanut butter and enjoy.