Last night, I took myself to a yoga class that was all about heart opening poses (♥♥♥!) and when I walked back to my car I passed a wine + cheese shop advertising a Tuesday date night deal, a donut “dispensary,” and a brewery where people were sitting out on the patio (in February!) and ordering from the food truck parked out front. And I thought to myself “Gosh, I love this city!” I love that people are out on a Tuesday night, doing whatever makes their heart happy and I love that I get to be one of those people.
And today, well I’m happy that it’s Wednesday, that I’m going to the library after work then having a lady date with Jenn and I’m happy I had these pancakes for breakfast.
Sesame Honey Pancakes (serves 1, but can easily be doubled, tripled, quadrupled)
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons sesame seeds
- A good pinch of salt
- 1/2 cup (+ a little more) milk
- 2 teaspoons honey
- 1 tablespoon tahini
- Blueberries and maple syrup for serving (optional, but just do it)
Mix flour, baking powder, sesame seeds and salt together in a bowl. In a measuring cup, combine milk, honey and tahini and stir until honey and tahini are fully mixed in. Add wet ingredients to dry and mix until just combined. Grease pan with coconut oil, then pour batter on to make two large pancakes or three medium pancakes. Top with blueberries and maple syrup.