Cinnamon Pancakes with Blueberry Sauce

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.