Cinnamon Blueberry Pancakes
Nothing starts your day off better than a big old stack of vegan blueberry pancakes with cinnamon and lashings of maple syrup!
Total Time: 10 minutes
Servings: 2
Total Time: 10 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 100 100 g Violife Original Creamy
- 100 100 g blueberries
- 0.5 0.5 Tbsp icing sugar
- a squeeze of lemon juice
- 75 75 g plain flour
- 1 1 Tbsp caster sugar
- 1 1 tsp baking powder
- pinch of salt
- 0.5 0.5 tsp vanilla extract
- 75 75 ml unsweetened almond milk
- 0.25 0.25 Tbsp vegetable oil
- 0.5 0.5 tsp cinnamon
Method
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Tip the berries into a small pan with icing sugar and lemon juice and cook on a low heat for 5-10 minutes. Cover to keep warm.
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Tip the four, caster sugar, baking powder and a pinch of salt into the same bowl and mix to combine.
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Pour in the vanilla extract, cinnamon and almond milk and whisk to combine.
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Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Add a heaped tbsp of batter to the pan and cook the pancakes in batches for 3-4 minutes on each side or until cooked.
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Serve the pancakes with the compote and Violife creamy.
