We were watching a film last night where there was a family digging into a huge pile of pancakes doused in maple syrup and it must have triggered some kind of craving as we decided that we just had to have some, it’s been ages since I made them and it felt like a nice brunch option for a lazy Sunday afternoon.

Martin likes his pancakes with banana and maple where as I tend to go for dried fruits like apricots, dates, raisins etc with a smattering of sesame seeds, maybe a little shredded coconut on top. I think next week I might make a caramelised banana filling to go with the pancakes, I think it would be perfect with maybe a little coconut milk over the top. Oh yummy scrummy!

Today I am stiff as a board, I’ve been stretching all day trying to loosen up my legs, it’s those killer lunges from yesterday, not sure what tomorrow is going to be like, I feel like the tin man walking up and down the stairs! I think I have been neglecting the weight training side of the gym for too long.

Banana, Maple & Sesame Pancakes (vegan & gluten free option)

MyInspiration Feel The Difference Range

Makes 4 large pancakes – ready in under 30 minutes

1 cup wholewheat flour (for Gluten Free – use a GF brand of flour)

1 tsp Baking Powder

1/4 tsp Baking Soda

Pinch of Cinnamon

1/4 cup oats (make sure GF)

1 cup dairy free milk (I used Alpro Almond Milk)

3/4 cup water

2 tbsp ground flax seed (linseed) mixed with 2 tbsp non dairy milk

1 tsp Vanilla Extract

2 tsp Olive/Coconut Oil (for saute pan)

Topping of your choice – I used 2 bananas, 1/2 tbsp sesame seeds and 2 tbsp maple syrup for each pancake)

Method