Buckwheat Pancakes with Quick Mango Chia Jam
For the pancakes:
organic egg, well beaten
A pinch of salt
Coconut oil, for the skillet
For the mango jam:
ripe mango fruits, peeled and cut in cubes
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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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