25 mins
Easy
A vibrant collection of salad cups filled with creamy sweet potatoes, taro, avocado, and crunchy nuts, all served in charming waffle cones.
30 mins
0 mins
30 mins
1) In a stand mixer, add the milk, eggs and honey and mix until well-combined.
2) Add the flour, cooked quinoa, baking powder, pecans, vanilla extract and salt.
3) Fold into the wet mixture with a spatula until combined.
4) Add 1/3 cup of the batter at a time onto a nonstick griddle.
5) Cook until puffed and you start to see bubbles forming on the surface of the pancake.
6) Flip and cook on the other side for about 1-2 minutes.
7) Serve immediately or let cool and freeze for later.
1) In a stand mixer, add the milk, eggs and honey and mix until well-combined.
2) Add the flour, cooked quinoa, baking powder, pecans, vanilla extract and salt.
3) Fold into the wet mixture with a spatula until combined.
4) Add 1/3 cup of the batter at a time onto a nonstick griddle.
5) Cook until puffed and you start to see bubbles forming on the surface of the pancake.
6) Flip and cook on the other side for about 1-2 minutes.
7) Serve immediately or let cool and freeze for later.
25 mins
10 mins
10 mins
