Buckwheat Pancakes with Quick Mango Chia Jam
- Yield: 2 1x
Scale
Ingredients
- 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
Instructions
- 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.
Find it online: https://detoxdiy.com/buckwheat-pancakes