Saturdays are the perfect time for slow, lazy brunches. I love to plan everything so that all the ingredients are on hand Saturday morning, and I can quickly prepare our favorite brunch recipes. Tarts, quiches and crostini are the main options, but when I want to indulge, I prepare a delicious and healthy recipe of pancakes, paired with homemade jam. I like to experiment with flavors and ingredients and I’m really happy when I manage to create something healthy, delicious and also very photogenic!
It’s been quite a while since I made plain flour pancakes, and since then I’ve been experimenting with different flours, both whole grain and gluten-free, such as almond, whole wheat, chickpea, and rye. But most often with buckwheat flour.
In the beginning I didn’t use buckwheat flour by itself, I combined it with whole wheat flour because I was afraid that certain items, pancakes in particular, would be too sticky. But when I made the leap and prepared them with buckwheat flour only, I never went back to other combinations.
Buckwheat has a special flavor, a nuttiness that makes it an exceptional replacement for all-purpose flour in gluten-free dishes. Although it is considered a cereal, buckwheat is actually an edible seed of a plant related to rhubarb, and is recommended as a gluten-free alternative in baked goods. It has an exceptional nutritional load, especially when it comes to minerals thanks to high amounts of manganese, magnesium, copper and phosphorus.
Among other phytonutrients, buckwheat also contains insoluble fiber, which makes it a great help for the digestive system and also for preventing gallstones. There’s also flavonoids, which act like antioxidants and have a role in lowering the cholesterol and high blood pressure.
I don’t use buckwheat for baking only, and also add it to soups and stews to enrich their texture and nutrition. I also love it in veggie burgers and raw puddings, which are a very healthy and delicious way to start the day. I really like the nutty flavor of buckwheat, and I think it makes a great pairing with seeds, mixed nuts, vegan milks and also with fruits and jams, like in this recipe.
The exotic flavor of mango gives a touch of freshness to the buckwheat pancakes, while its gorgeous yellow color makes them more attractive even for the those that are pretty particular about their pancakes, and a little leery about trying something new.
The quick and easy jam is not exactly a jam like the ones found in stores. This one is actually a raw version which preserves all the vitamins in the mango and pairs it with the power of chia seeds, which turns it into a delicious jelly in no time. The taste and texture is the same as a traditional mango jam, without all the sugar and gelatin that goes into a store bought jam.
The subtle sweet and sour taste and the exotic flavor makes it a perfect pair for these nutty-flavored buckwheat pancakes.
(Make this next: Spinach Quinoa Veggie Burger (YUM!))
- For the pancakes:
- 1 cup buckwheat flour
- 1 organic egg, well beaten
- 1 tsp agave nectar
- 1 tsp baking soda
- A pinch of salt
- Coconut oil, for the skillet
- For the mango jam:
- 2 ripe mango fruits, peeled and cut in cubes
- ¼ cup coconut water
- 1 tsp agave nectar
- 2 tbsp chia seeds
- Place the mango cubes in the blender, together with the coconut water and agave nectar.
- Pulse to obtain a smooth liquid and transfer it into a bowl.
- Add chia seeds, mix to combine and set aside for 20 minutes, until the chia seeds absorbs the liquid and you obtain a jelly texture.
- Mix all the pancakes ingredients to obtain a dense but runny batter.
- Heat ½ tsp coconut oil in a cast-iron skillet, and scoop ¼ cup of batter into the skillet.
- Cook until bubbles appear on the surface of the pancake, then flip over and cook for a minute or two.
- Transfer onto a plate and continue the same until you finish all the batter.
- Serve warm, with chia mango jam.
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