In a small saucepan, bring strawberries, honey, and water to a boil, then simmer on low heat for 5 minutes. Place in a food processor and blend until smooth. Divide strawberry sauce in half. Add chia seeds to one half of the sauce, mix and set aside in refrigerator (preferably overnight).
In a food processor or NutriBullet, mill the rolled oats until they form a fine powder. Mix in all other dry pancake ingredients, then add wet ingredients and mix until smooth.
Heat a griddle over medium high heat and spray with non-stick cooking spray. Drop pancake batter onto griddle to form 3 medium pancakes, reserving about 3 tbsp of batter. Spoon 1-2 tsp of jelly onto the center of the batter and then gently pour a little pancake batter evenly over the top to cover the jelly completely.
Once the pancake batter begins to bubble, gently flip and continue cooking the other side of the pancake until golden brown.
Drizzle the non-chia strawberry sauce over top of the pancakes before serving and add a dollop of peanut butter if desired.