There are only a few steps to makes these, equipment needed are a food processor or blender, kitchen scale, large frying/grill pan, measuring spoons, small plate/oven tray and spatula. The key to having hot pancakes at the end of making loads is pre-heating your oven or using the microwave warming plate function ready to place cooked batches in the process.

Bring out all your ingredients from the fridge or cupboards, this is as most will be measured directly into the food processor or blender. I use an electrical device because the oats and wholemeal make the mixture thick and you want to ensure the mixture is well combined.

For the mixture, place your blender/food processor on your scale and add in measured flour, oats, cinnamon, sugar, melted butter, eggs, vanilla/ hazelnut extract, chai seeds, salt, milk, ground cinnamon and baking powder. Pulse the mixture till there are no dry spots, it should be a thick mixture but still scoopable with a tablespoon in order to fry. If it is a bit too thick, add a bit of milk at a time till it resembles cake batter texture. If you don't have hazelnut extract, I also use syrup about 3 teaspoons.

Now let’s make the pancakes, heat the pan on medium heat and grease your pan with some oil or butter if you prefer. I love to use sunflower oil or light olive oil as it doesn't influence the other flavours. With an ice-cream scoop or tablespoon portion one mini circle each, about 4 pancakes fit on a 30cm frying pan, on top of this add half a tablespoon of Nutella or hazelnut spread. Cover this with another scoop or pancake mix to seal the chocolate spread in. Try to keep the chocolate spread in the center of the mixture to avoid burning. If you prefer no filling simply skip that step.

After 1 - 1 ½ mins), flip the pancakes round for it to cook on the other side. The top will start to develop small holes when the first side is cooked. Note the first batch always seems to take longer for some mystic reason! Fry till golden brown on both sides, place cooked pancakes on a heated plates or oven tray to keep warm. It will take longer than normal pancakes to cook but just be patient and use a spatula to raise the edge to check before flipping. Continue this process till all the mixture is cooked, it will yield about 6 - 8 pancakes depending on your scooped measurement. Serve and add your toppings of choice.
.
My husband and I love these pancakes so much, so I usually make a few extracts without the filling to store in the fridge to reheat through the week. They go well with a variety of other toppings, our favourites are mixed berries, breakfast syrup and salted caramel.

These store well in a freezer bag for a few days in the fridge. Let me know in the comments how easy this was for you and do share my blog if you've found it useful 😊