Cinnamon Pancakes with Blueberry Sauce Recipe

Ingredients

Pancakes

• 225g plain white flour

• 4 tsp baking powder

• 1 tsp cinnamon

• 2 tsp Truvia Low-Kilojoule Sweetener Spoonable Jar
  

• 1 tsp salt

• 2 eggs

• 300 ml milk

• 50 g unsalted butter

Blueberry Sauce

• 250 g blueberries

• Juice of 1 lemon

• Approx. 1 tsp Truvia Low-Kilojoule Sweetener Spoonable Jar, according to sweetness of blueberries Greek yoghurt to serve

Directions

• 1.  

  Sieve the flour, baking powder and cinnamon into a bowl. Stir in the Truvia and salt.

• 2.  

  Make a well in the centre and add the eggs and milk. Whisk to a smooth batter. If time allows leave to sit for 30 minutes.

• 3.  

  For the blueberry sauce: Add 150g blueberries to a small saucepan with the Truvia and 2 tbsp lemon juice.

• 4.  

  Cook over a medium heat for 10 minutes, stirring occasionally until the blueberries start to collapse and release their juices. Add the remaining blueberries (keeping a few back for garnish) and allow the heat just to soften slightly. Taste the compote at the end and add more Truvia or a squeeze more lemon juice if desired.

• 5.  

  To cook the pancakes: Lightly grease a pan with butter and spoon the mixture on to the hot pan. Cook on each side for a couple of minutes.

• 6.  

  Transfer to a plate and keep warm while you cook the remaining batter. Use the remaining butter in between to re-grease the pan.

• 7.  

  Serve the pancakes stacked topped with the blueberry sauce and a dollop of Greek yoghurt and a few fresh blueberries.

• 8.  

  Tip: You can also cook using spray oil instead of the butter. Replace the blueberries with plums, raspberries or rhubarb.