Chocolate Chip, Peanut Butter & Jelly Pancakes

Loaded with hazelnut, chocolate, berries and cinnamon!

chocolate chip pancakes  sit on a plate surrounded by fresh berries
Batter:
1 cup All-purpose flour
1 tbsp Sugar
1 tsp Baking powder
1 Egg
1 to 2 cups Oat milk
Butter, for cooking
Mix-Ins:
1/2 cup Instant oatmeal from packet, dry and ground
1/2 tsp Ground cinnamon
1/2 tbsp Ground flax seeds
1/2 tsp Chia seeds
1 spoonful Creamy peanut butter
1 spoonful Strawberry jam
1/2 cup Superfood Plant-based powder (chocolate flavor)
2 drops Elderberry
Chopped fresh strawberries & blueberries
Mini chocolate morsels
1/2 spoonful Hazelnut spread

Whisk the flour, sugar, and baking powder in a bowl. Mix the egg, melted butter and oat milk in another bowl. Add wet to dry. Add more oat milk if needed for a pancake batter consistency.

Stir in all the ground oats, cinnamon, flax seeds, chia seeds, peanut butter, strawberry jam, superfood plant based chocolate powder, and elderberry. Adjust with more oat milk if too thick. Lastly, throw in the chopped strawberries and blueberries and chocolate morsels. Stir in carefully to avoid crushing the berries.

Melt a little butter in a non-stick skillet or griddle. Ladle the batter in the skillet. Add a small spoon of the chocolate-hazelnut spread in the center of each pancake. If you’d like, add small drops of peanut butter and jam as well. Add a little more batter on top to cover.

When the edges are set and the bottom is nicely browned, flip the pancakes and cook until browned on the other side and cooked through. Repeat with the rest of the batter.

It's no wonder these incredible creations from Yesi Lavin won our pancake Dish Off! Filled with all the breakfast favorites — peanut butter, jelly, berries, chocolate, cinnamon and hazelnut — they're cooked to perfection. Enjoy them with the whole family for your weekend breakfast.