Description
Sweet Spanish Churro Pancakes for a Cozy Breakfast Delight
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar (brown sugar for richer flavor)
- 2 teaspoons baking powder (ensure it’s fresh)
- 1 pinch salt (skip for sodium-free option)
- 1 cup milk (almond or soy milk as alternative)
- 1 large egg (use flax egg for vegan option)
- 2 tablespoons melted butter (coconut oil for dairy-free)
- 1 teaspoon vanilla extract (omit if allergic)
- to taste cinnamon sugar (adjust according to preference)
Instructions
- Whisk together dry ingredients in a mixing bowl until well blended and airy.
- Mix wet ingredients in a separate bowl until smooth and creamy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles appear.
- Flip once golden brown and cook for another minute until fluffy and done.
- Dust with cinnamon sugar while warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Spanish Churro Pancakes