A classic New Mexican treat, these are best described as fluffy pockets of delight. They've got a perfectly crunchy exterior that gives way to a soft and chewy interior. Serve them up with a drizzle of honey or a sprinkle of powdered sugar on top. Or, better yet, try tearing off a corner and filling the inside with some honey. You won't be disappointed!


  • 2 cups Buttermilk Pancake Protein Mix
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 4 tbsp vegetable shortening
  • 1 1/2 cups warm water
  • 1 quart canola oil for frying


  • Serving Size:   1 Sopapilla
  • Servings:   24
  • Calories:   158
  • Fat:   10g
  • Carbs:   14g
  • Fiber:   Less than 1g
  • Sugar:   Less than 1g
  • Protein:   3g


  • In large mixing bowl, stir together Buttermilk Pancake Protein Mix, flour, salt, baking powder and vegetable shortening. Slowly stir in warm water until fully combined.
  • Cover bowl and set aside for at least 20 minutes.
  • Heat oil in a deep frying pan to 375 degrees. Roll out dough on a floured surface until 1/4" thick.
  • Using a pizza cutter, cut into 3" squares and fry in oil until puffy and golden brown about 3-4 minutes per batch.
  • Transfer to a paper towel lined plate. Serve warm with powdered sugar and honey. Enjoy!
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