Cinnamon Pancakes With Blueberry Sauce WEB 11

Cinnamon Pancakes with Blueberry Sauce Recipe

The perfect weekend breakfast treat.

Serving size

12 Pancakes





Blueberry Sauce


  • 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.