To create your raspberry jelly filling, start by mashing up your raspberries with a potato masher or fork.

Add them to a pan along with the maple syrup, and vanilla and cook over medium heat for 5-7 minutes.

Remove the mashed raspberries from the heat and add them to a jar. Stir in the chia seeds.

Refrigerate the chia jam for 3-4 hours, until the jam has thickened.

Cover a baking sheet with parchment paper and create about 5 dollops of jam.

Spread the jam into flat discs (see photos).

Then freeze them for about an hour.

To create the pancake batter, combine all of the pancake ingredients in a large bowl.

To create the stuffed PB & J pancakes, add 1-2 tablespoons of batter to a pan over low heat and use a spoon to spread into a thin pancake.

Add the frozen raspberry jam filling on top of the pancake.

Then add another few tablespoons of batter on top of the jam and use a spoon to make sure the raspberry filling is completely covered by batter.

*Note: it helps if you make these pancakes thin and cook on low heat to ensure that they cook all the way through. Cook the pancake until the bottom has cooked all the way through and *carefully* flip.

Stack all of your pancakes and top them with more raspberry chia filling or fresh raspberries and maple syrup.