Have you ever had left over champagne that’s starting to go flat? I can never seem to finish a bottle before this happens. (Maybe I’m just hanging out with the wrong people!) Nonetheless, I came up with this recipe that uses pseudo-flat champagne in a fun way!
And if you don’t like mimosas, then you’re probably a cotton-headed ninnymuggins.
1 ¼ c. organic whole wheat pastry flour, like Bob’s Red Mill
2 T. coconut sugar
1 T. baking powder
½ tsp. sea salt
Zest and juice of one orange
½ c. almond milk or other dairy-free milk
¼ c. cashew butter*
¾ c. champagne or moscato
Olive oil or coconut oil spray, for the skillet
*You can substitute many of my ingredients, but this is not one that I recommend. Cashew butter has a lovely, subtle flavor; I’m afraid that peanut butter or almond butter would take over the flavor of the pancakes. If you try it, let me know how it goes!
You can make your own cashew butter by grinding the nuts in a food processor.
Preheat a skillet or griddle to medium-high heat. Spray lightly with olive oil.
In a smaller bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Set aside.
In a blender, combine almond milk, cashew butter, orange zest, and orange juice until batter is completely smooth. (Without a blender, it’s hard to get the cashew butter fully integrated. Trust me, it’s worth it. Plus it makes pouring the batter SO much easier.)
Add the dry ingredients to the blender, scraping the sides with a spatula, if necessary. Make sure it’s smooth. Add the champagne and pulse a few times until smooth.
Take the blender pitcher and pour a small amount of batter onto the skillet – it’s best to test a small amount first. (And it’s easier to flip!) My pancakes cooked very quickly. Once you see many bubbles start to form on the top of the pancake, lift the sides with a spatula. If they come up easily, it’s time to flip. Mine only took about a minute on each side.
These pancakes have a delightful mimosa taste – a citrusy burst to get you through the morning!
This recipe should yield about 8 servings…for normal humans. My ravenous husband ate about half of this recipe by himself! If I were making it for 4 people, I would definitely double the recipe to be safe. If you don’t eat them all, put some in the freezer for a rainy day :-)