Lucuma Pancakes: A Sweet Taste of the Andes
- Pachamama Latino Store
- Oct 23
- 3 min read
There’s something magical about starting your morning with a taste that connects you to the Andes — soft, golden pancakes with the unmistakable flavour of lucuma, the ancient fruit the Incas once called “the gold of the gods.”
What is Lucuma?
Lucuma (Pouteria lucuma) is a native Peruvian fruit that grows in the valleys of the Andes, known for its naturally sweet, creamy taste — often compared to a mix of maple syrup and sweet potato. Beyond its unique flavour, lucuma is packed with nutrients:
A natural source of iron, potassium, calcium, and zinc,
Rich in antioxidants and beta-carotene,
Low on the glycemic index, making it a great natural sweetener for people who want to reduce refined sugar,
Traditionally used in desserts, smoothies, and ice creams across South America.
A natural source of iron, potassium, calcium, and zinc,
Rich in antioxidants and beta-carotene,
Low on the glycemic index, making it a great natural sweetener for people who want to reduce refined sugar,
Traditionally used in desserts, smoothies, and ice creams across South America.
Lucuma isn’t just delicious — it’s heritage in powder form, carrying centuries of Andean tradition into your kitchen.
Chancaca and Algarrobina: Two Latin Classics
No Andean breakfast is complete without a drizzle of sweetness, and here, we have two time-honoured options that bring comfort and depth to every bite.
Chancaca (Panela Honey)
Made from pure unrefined cane sugar, chancaca is a natural sweetener deeply rooted in Latin American cuisine. It’s similar to molasses or dark brown sugar but richer in minerals like calcium, iron, and magnesium. Traditionally melted down into syrup, chancaca has a deep caramel flavour and a nostalgic aroma that instantly reminds you of abuela’s kitchen.
Algarrobina Syrup
Extracted from the carob tree pods native to northern Peru, algarrobina is a thick, dark syrup with a nutty, malty taste. It’s a natural energy booster, high in iron, antioxidants, and plant proteins, often added to desserts, smoothies, and even cocktails (hello, Algarrobina Pisco!).Its rich taste complements lucuma perfectly — together, they create the ideal balance of sweetness and Andean soul.
Lucuma Pancakes Recipe
Prep time: 22 minutesMakes: 6 pancakes
Ingredients
½ cup Inca’s Food Lucuma Flour
¾ cup all-purpose flour (or gluten-free alternative)
1⅓ cups almond milk
1 tbsp Greek yogurt
1 egg
A pinch of salt
1 tbsp baking powder
1 tsp vanilla extract
A drizzle of chancaca honey or algarrobina syrup to serve
Instructions:
Mix the dry ingredients: Combine the all-purpose flour, lucuma flour, baking powder, and salt in a medium bowl.
Add the wet ingredients: Whisk in the yogurt, vanilla, egg, and almond milk until smooth. Let the batter rest for about 5–10 minutes.
Cook your pancakes: Heat a non-stick pan over medium heat. Pour small portions of batter and cook until bubbles form on top, then flip until golden brown.
Serve and enjoy: Stack your pancakes, drizzle with chancaca honey or algarrobina syrup, and enjoy the warm, comforting sweetness of the Andes.
⭐⭐Pro Tip⭐⭐
Try adding sliced bananas or blueberries on top for a tropical twist — lucuma pairs beautifully with both!
These pancakes are more than just breakfast — they’re a journey through Latin America’s heart.Every bite tells a story of the Andes: of farmers harvesting lucuma fruit under the mountain sun, of grandmothers melting chancaca for their favorite desserts, and of the comforting aroma that fills the kitchen when tradition meets creativity.
It’s the kind of breakfast that makes you smile, whether you grew up with these flavours or are discovering them for the first time.
Discover lucuma, chancaca, algarrobina, and other authentic Latin ingredients at Pachamama Latino Store — your home for the best flavors of Latin America in New Zealand.
👉 Shop online at: www.pachamama.co.nz
📍 Or visit us in-store: 179A Archers Rd, Northshore, Auckland
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