Churro Pancakes Recipe

These Churro Pancakes are everything you want in a pancake- fluffy, soft, super easy to make, and topped with cinnamon sugar.

These Churro Pancakes are prefect for breakfast, brunch, dinner, or even as a snack. They can be freeze well. 

The key to making these pancakes nice and fluffy is beating 2 eggs whites together.

Did you know that egg white when beaten really well-create a foam like texture? That is what makes these pancakes thick and fluffy.

Therefore this is a critical step to ensure the pancakes turn out thick and fluffy.

HOW DO FREEZE THESE CHURRO PANCAKES?

Place a sheet of parchment or wax paper between each pancake and stack together.  Place pancakes inside an air tight container or heavy-duty freezer bag.

Freeze for up to 1 to 2 months for best quality.

INGREDIENTS:

• 2/3 cup GOLD MEDAL self rising flour
• 1 cup nonfat yogurt plain or Greek yogurt
• 1/8 tsp vanilla extract
• 1/4 cup water
• 1 egg
• 2 egg whites
• 1 Tbsp brown sugar substitute ( I use LAKANTO GOLDEN MONKFRUIT SWEETENER) 
• 1/2 Tbsp ground cinnamon 

TOPPING INGREDIENTS: 

• 3 Tbsp granulated sugar substitute  ( I use LAKANTO CLASSIC MONKFRUIT SWEETENER) 
• 1 Tbsp ground cinnamon 

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