Ingredients
Scale
- 1 cup flour
- 2 tablespoons organic sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3/4 cup non-dairy milk
- 3/4 cup champagne, divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups chopped strawberries
- maple syrup, to serve
Instructions
- In a medium bowl, add the flour, 1 tbsp sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, 1/4 cup champagne, lemon juice, vanilla, and stir to combine
- Pour the wet ingredients into the dry mixture and whisk until smooth.
- in another bowl add the chopped strawberries, 1/2 cup champagne and 1 tbsp sugar, set aside to soak
- Fold 2/3 cup strawberries into the batter. Let batter rest for 5 minutes.
- Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup, coconut whip and the champagne soaked strawberries
- Prep Time: 15 minutes
- Category: Pancakes
- Cuisine: Breakfast
Nutrition
- Serving Size: 1