Add the maple syrup, Dijon mustard and garlic powder to a medium bowl and mix. Heat a large frying pan over medium-high heat; add a splash of oil and pan fry the Fry’s Family Mini Chipolatas for 4 minutes. Add the syrup mix to the pan and fry for another 2 minutes to glaze the chipolatas.

Place the flaxseed powder into a small bowl and add the hot water. Mix well and leave to stand for at least 5 minutes to absorb.

In a large mixing bowl add the flours, cinnamon and salt and mix well to combine.

In another bowl add the almond milk, olive oil, brown sugar and vanilla and whisk to combine. Add the flaxseed mixture and whisk again to combine.

Add the wet ingredients to the dry ingredients and mix gently until there is no dry flour. Do not over mix – it is fine if the mixture is a little lumpy.

Heat a non-stick frying pan over medium heat and add a splash of oil. Add a dollop of batter, about a ¼ cup, to the hot pan to form a circular flapjack. Cook on one side until bubbles form on the top. Gently flip and continue cooking until golden brown on the other side. Remove from the pan and repeat with the rest of the batter – add more oil to the pan in-between cooking if needed. Stack the flapjacks one on top of another to stay warm while you cook the rest.

Serve hot flapjacks with glazed chipolatas and extra maple or golden syrup. You can opt to serve with your favourite berries and toasted coconut shavings. Even a dollop of whipped coconut cream would be delicious!