Looking for an indulgent boozy weekend brunch? Look no further. Make these fluffy American pancakes made with rich raw cacao and vanilla, layered with fruity compote infused with a good hit of Brockmans Gin, creamy vanilla yogurt and finished with fresh berries.
This is a gooey sticky stack of decadent deliciousness and certainly something for a special weekend treat.
I was delighted to collaborate and create a recipe for Brockmans Gin, where the more traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild blackberries and blueberries. This creates an intensely smooth gin taste that is sensual and daringly different.
For the pancakes
Wet ingredients
1 cup almond or oat milk
1 tbs apple cider vinegar
1 tsp vanilla extract
1 tsp vanilla bean paste
Dry ingredients
1 cup all-purpose flour
1 tbs baking powder
2 heaped tbs good raw cacao powder
2 tbs caster sugar
Pinch of salt
For the berries gin compote
1 cup blackberries
1 cup blueberries
3 tbs caster sugar
1 tbs maple syrup
¼ cup Brockmans Gin
To serve
2 tbs Coconut or ground nut oil to cook the pancakes
Extra berries
Plant based vanilla yogurt/whipped coconut cream
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