Whether you prefer thin and crispy crepes, or light and fluffy pancakes, you're going to LOVE these. You'll probably want to double the recipe as these are going to get devoured very quickly...enjoy!!
Whist together the wet ingredients for the pancake batter. In a large mixing bowl, mix the dry ingredients then gently whisk in the wet mixture. Don't over-stir to ensure it stays as light as possible.
For the cinnamon sugar, mix the melted vegan butter, sugar and cinnamon. In a separate bowl, mix the icing sugar and milk together for the topping.
For the blueberry mixture, add the 100g blueberries into a small saucepan. Add a few tablespoons of water, sugar and a squeeze of lemon juice. Squish the blueberries with a potato masher or fork until completely broken down. Bring it to the boil then turn down and simmer until it starts turning jammy. Combine the cornstarch with 1-2 tsp water then stir into the blueberry mix. Stir vigorously until it turns jammy.
Add plenty of vegan butter into a pan over a medium low heat. Once melted and bubbling, add the pancake batter, bit by bit. Once it starts bubbling around the sides, spoon in some cinnamon mixture and swirl it around, or drop in some blueberries then flip the pancakes over gently. Continue frying until the pancakes are cooked through.
Serve the cinnamon pancakes with the icing and the blueberry pancakes with the jammy topping, a spoonful of vegan creme fraiche or cream and some lemon zest.
