In a large bowl mix together the flour, date sugar, baking powder and cinnamon.

In separate bowl whisk together the almond milk, lemon zest and juice and vanilla extract.

Gently add the wet ingredients into the dry, fold in – don’t overmix!

Heat a non stick frying pan. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Drop some blueberries on to the top of each pancake.

Cook until bubbles appear on the edges and top of the pancake and the underside is nice and golden. Add a little more butter if the pan becomes too dry. Flip the pancakes and cook until the other side is golden and the pancake is cooked through.

Remove the pancakes to a warmed serving platter. Wipe out the pan, add more vegan butter and continue to cook the pancakes until all the batter is used up.

Serve with more blueberries and maple syrup.