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A Colorful Twist for Your Table Few things are as delightful as a stunning bowl of Easy Fruit Salad, bursting with vibrant colors and fresh See Recipe & Get the full instructions here!

Kachava Pancakes present a fusion of traditional pancake recipes with the addition of Kachava, a superfood powder teeming with essential nutrients. Blending the goodness of Kachava with classic pancake ingredients yields a flavorful and wholesome breakfast option. Let's explore what sets Kachava Pancakes apart, the key ingredients required, a step-by-step guide on preparing them, and some handy tips for achieving pancake perfection.

Understanding Kachava Pancakes:

Kachava Pancakes is a delightful amalgamation of traditional pancake recipes infused with the nutritional benefits of Kachava powder. Comprising plant-based proteins, super greens, superfruits, and fibres, Kachava adds a distinct flavour and a plethora of health benefits to the pancakes. This makes Kachava Pancakes ideal for individuals seeking a nourishing start to their day.

Essential Ingredients:

1. Kachava Powder: The star component, Kachava powder, enriches the pancakes with its blend of plant-based proteins, super greens, superfruits, and fibres, enhancing both flavour and nutritional content.

2. Flour: A combination of whole wheat flour and almond flour provides texture and additional nutrients to the pancakes.

3. Milk: Whether dairy or plant-based, milk serves to bind the ingredients together.

4. Eggs: Eggs act as a binding agent and contribute to the structure of the pancakes.

5. Baking Powder: Essential for leavening, baking powder ensures the pancakes rise to a fluffy consistency.

6. Sweetener: Maple syrup, honey, or any preferred natural sweetener adds sweetness to the pancakes.

7. Vanilla Extract: Adding a touch of aromatic flavour, vanilla extract complements the other ingredients.

Lots of big flavours and textures in this easy and approachable backyard bbq or street fiesta dish! This is not the authentic version, but my fun riff on the classic. (photo credit: Cordell Wells)

ELOTE (MEXICAN STREET CORN)

For the grilled corn:

12 cobs of corns 

salted water for the cobs to soak in

vegetable oil to lightly brush the corn before grilling

Peel the husk slowly, leaf by leaf while leaving them still attached to the cob. Remove all of the silk and discard. Tear a string-sized piece of husk to tie all of the the leaves together. Soak the cobs for an hour in salted water before putting corn on the grill. Brush the cobs lightly with oil and grill. Grill the cobs at medium-high heat for 10-12 minutes. Turn the cobs every 2-3 minutes to ensure the entire cob is lightly charred and heated throughout.

Tomatillo & Queso Fresco Slather:

1 cup (160 oz) queso fresco or feta cheese, crumbled

2 containers (8oz) whipped cream cheese, room temperature

1/2 cup sour cream

1 cup mayonnaise

1/2 cup tomatillo salsa

1 tbsp ground cumin

1 tbsp garlic powder

Juice of 2 limes

Blend all the ingredients using a stick blender or food processor.

Elote coating:

1 bag Jalapeno-Cheddar Cheetos, crushed into dust

1 bag Flaming Sweet Chili Heat Cheetos, crushed into dust

1 cup chopped cilantro

Combine all the ingredients together.

To assemble the elote:

Using a pastry brush, brush the tomatillo & queso fresco slather all of the grilled corn kernels. Next, spoon cheeto dust all over the corn. Eat! Repeat!

(photo credit for above photo: Cordell Wells)