Ingredients

• 250 g Purple sweet potato puree (cooked)
• 100 g Cooked quinoa
• 150 g All-purpose flour
• 200 ml Milk
• 2 Eggs
• 30 g Cane sugar or grated panela
• 2 teaspoons Baking powder
• 0.5 teaspoon Ground cinnamon
• 1 pinch Pinch of salt
• 2 tablespoons Vegetable oil (for cooking)
• 150 g Lucuma pulp (frozen or fresh)
• 100 ml Milk or plant-based drink
• 1 tablespoon Honey or agave syrup
• 1 cup Fresh fruit (for garnish)
• a few Mint leaves (for garnish)

Instructions

1. 1

   **Prepare the pancake batter:** In a large bowl, combine the purple sweet potato puree and cooked quinoa. Set aside.

2. 2

   In another bowl, whisk the eggs, milk, cane sugar (or panela), and vegetable oil until well combined.

3. 3

   In a third bowl, sift together the flour, baking powder, cinnamon, and salt.

4. 4

   Gradually fold the dry ingredients into the wet mixture, then add this mixture to the sweet potato and quinoa. Mix gently until just combined, being careful not to overmix (small lumps are acceptable).

5. 5

   **Prepare the lucuma sauce:** In a blender, combine the lucuma pulp, 100 ml of milk (or plant-based drink), and honey (or agave syrup). Blend until a smooth, creamy sauce is formed. Adjust consistency with more milk if needed, and taste with more honey.

6. 6

   **Cook the pancakes:** Heat a non-stick pan over medium-low heat. Lightly grease with a little oil if necessary. Pour about 1/4 cup of batter per pancake.

7. 7

   Cook for 2-3 minutes per side, or until the edges are golden brown and bubbles appear on the surface before flipping. Repeat with the remaining batter.

8. 8

   **Serve:** Stack the warm pancakes. Drizzle generously with lucuma sauce. Garnish with fresh fruit and a few mint leaves. Serve immediately.