Cinnamon Pancakes with Blueberry Sauce with Truvia Calorie-Free Sweetener The perfect weekend breakfast treat. Prep Time 40 minutes Cook Time 20 minutes Serving size 12 Pancakes Ingredients Pancakes225g plain white flour4 tsp baking powder1 tsp cinnamon2 tsp Truvia Calorie-Free Sweetener1 tsp salt2 eggs300 ml milk50 g unsalted butterBlueberry Sauce250 g blueberriesJuice of 1 lemonApprox. 1 tsp Truvia Calorie-Free Sweetener, according to sweetness of blueberries Greek yoghurt to serve Directions Sieve the flour, baking powder and cinnamon into a bowl. Stir in the Truvia and salt.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.For the blueberry sauce: Add 150g blueberries to a small saucepan with the Truvia and 2 tbsp lemon juice.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.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.Transfer to a plate and keep warm with you cook the remaining batter. Use the remaining butter in between to re-grease the pan.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.
-truvia-logo_51930....svg){kind=logo}