Tip the berries into a small pan with the icing sugar and lemon juice, and cook for 5-10 minutes. Cover to keep warm.
Tip the flour, caster sugar, baking powder and salt into a bowl, and mix to combine. Pour in the vanilla, 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. Keep warm in a low oven while you cook the rest.
Serve the pancakes with the compote and Violife creamy spoons.