Cinnamon Pancakes With Blueberry Sauce WEB 11

Cinnamon Pancakes with Blueberry Sauce

The perfect weekend breakfast treat.

Serving size

12 Pancakes





  • 225g plain white flour

  • 4 tsp baking powder

  • 1 tsp cinnamon

  • 2 tsp Truvia Natural Sweetener

  • 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 Natural Sweetener, according to sweetness of blueberries Greek yoghurt to serve


  • 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 with 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 yogurt and a few fresh blueberries.

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