These buckwheat pancakes with a mango chia jam are a gluten-free, low-sugar way to enjoy a breakfast while also contributing to a detox plan.

Buckwheat Pancakes with Quick Mango Chia Jam

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  1. Place the mango cubes in the blender, together with the coconut water and agave nectar.
  2. Pulse to obtain a smooth liquid and transfer it into a bowl.
  3. 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.
  4. Mix all the pancakes ingredients to obtain a dense but runny batter.
  5. Heat ½ tsp coconut oil in a cast-iron skillet, and scoop ¼ cup of batter into the skillet.
  6. Cook until bubbles appear on the surface of the pancake, then flip over and cook for a minute or two.
  7. Transfer onto a plate and continue the same until you finish all the batter.
  8. Serve warm, with chia mango jam.

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