Easy vegan pancakes with berry compote

Tip the berries into a small pan with the icing sugar and lemon juice, and cook for 5-10 minutes or until saucy. Keep warm.

Tip the flour, caster sugar, baking powder and salt into a bowl, and mix to combine. Pour in the vanilla and almond milk, and whisk to fully combine.

Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire surface, and carefully wipe clean with kitchen paper. Add a heaped tbsp of batter to the pan and cook the pancakes in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.

Serve the pancakes with the compote.