Vegan Cinnamon & Blueberry Pancakes
A delicious pancake treat, courtesy of Violife.
200g Violife Original Creamy
1 tbsp icing sugar
150g plain flour
2 tbsp caster sugar
2 tsp baking powder
150ml unsweetened almond milk
1/2 tbsp vegetable oil
1 tsp cinnamon
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.
Tip the flour, caster sugar, baking powder and a pinch of salt into the same bowl and mix to combine.
Pour in the vanilla extract, cinnamon and almond milk and whisk to combine.
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.
Serve the pancakes with the compote and Violife creamy.