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Shortcut Funnel Cake and Cookie Butter Sauce

  • 20 min
  • Preparation time 
     
    10 min
  • Servings
     
    Portions 4
recipe image Shortcut Funnel Cake and Cookie Butter Sauce

Ingredients
 

Funnel Cake
  • 1 cup store bought vegan pancake mix * see comment
  • 2 tablespoons melted Flora™ Unsalted Plant Butter + more as needed
  • powdered sugar for topping
Cookie Butter Sauce
  • 1/2 cup creamy cookie butter
  • 1 tablespoon Flora™ Unsalted Plant Butter, melted
  • 1/4 cup water
Energy (kcal)1109 kcal
Energy (kJ)4637 kJ
Protein (g)3.8 g
Carbohydrate incl. fibre (g)266.4 g
Carbohydrate excl. fibre (g)266.4 g
Sugar (g)244.5 g
Fibre (g)0.0 g
Fat (g)5.8 g
Saturated fat (g)1.3 g
Unsaturated fat (g)4.1 g
Monounsaturated fat (g)1.5 g
Polyunsaturated fat (g)2.7 g
Trans fat (g)0.0 g
Cholesterol (mg)35 mg
Sodium (mg)269 mg
Salt (g)0.67 g
Vitamin A (IU)118 IU
Vitamin C (mg)0.2 mg
Calcium (mg)134 mg
Iron (mg)1.23 mg
Potassium (mg)84 mg

Instructions
 

Funnel Cake Batter
  1. Prepare the recipe as instructed on the pancake mix packaging. Transfer batter to a squeeze bottle. This process is much easier and cleaner if you use a funnel to pour batter into bottle.
  2. Melt plant butter in a frying pan over medium-high heat. Squeeze some of the pancake batter onto the pan. Draw thin lines in all directions to form the unique funnel cake shape. Cook until bubbles form on the top of the cakes. Flip and cook until golden brown.
  3. Serves cakes hot with cookie butter sauce and a dusting of powdered sugar.
Cookie Butter Sauce
  1. Whisk all ingredients together until smooth. Add a little bit more water if sauce is too thick. It should be silky and pourable.
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