In a large bowl whisk together the pancake mix, cinnamon and vanilla powder.
Make a well in the centre of the dry mixture and pour in the maple syrup, neutral tasting oil, milk and beer. Whisk the mixture together until smooth.
Leave the batter to stand for 10 minutes while you make the Blueberry Compote.
In a small, heavy based pan mix the blueberries and the maple syrup together. Over a low heat allow the blueberries to heat through and release their juices. The compote should thicken up as it cools but if you like a thicker, saucier mixture add a little corn starch (or arrowroot) mixed with a small amount of water to help thicken.
Preheat a heavy bottomed fry pan or griddle with a little coconut oil over a medium heat until hot.
Dip 2 slices of bread into the batter mixture until fully coated. Drop onto fry pan or griddle and gently fry each side for 3 minutes – until the batter is cooked through and you have a nice, crispy golden crust. Keep warm in a warming oven until ready to serve. Repeat with the rest of the bread slices until they are all cooked.
Serve with the Blueberry Compote, Fresh Berries, drizzled with Maple Syrup or Coconut Nectar. Serve warm.