Everyday cooking
Vegan cinnamon & blueberry pancakes
Vegan cinnamon and blueberry pancakes for those of you who want to try something unique! Give this vegan recipe a try! You'll love it
Rate This
![Cooktime]()
Cooking time15 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 1 Violife creamy original
- 200 g blueberries
- 1 tbsp icing sugar
- lemon juice a squeeze
- 150 g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- salt
- vanilla extract a dash
- 150 ml unsweetened almond milk
- 1/2 tbsp vegetable oil
- 1 tsp cinnamon
- 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.
Rate this recipe
