Chestnut Chia Savory Pancakes with Peach Salsa

Pancakes are no longer just a meal for the morning! With this dish, you can nourish your body at any time of the day with a combination of savory pancakes and sweet peaches.

Peaches

Peaches are at their freshest during the summer months but they are generally available all year round. This fruit is a rich source of vitamin A, vitamin C, vitamin E as well as several complex B vitamins.

Additionally, peaches contain a delicious dose of potassium, calcium, phosphorous, magnesium, iron and zinc. They’ll give you with a healthy portion of fiber, however, the majority of the fiber is in the skin so be sure to eat this, too!

Chia Seeds

As you’ll be able to tell from several of my previous recipes, I LOVE chia seeds and the benefits they bring to the body are so incredible considering their tiny size! Check out this post to find out all about them!

Chestnut Chia Savory Pancakes with Peach Salsa

When you’re ready to try these pancakes for yourself, gather the following ingredients!

For the Pancakes:

• 2 and a 1/2 cups of chestnut flour
• 1/4 of a cup of chia seeds
• 3 tsp. of caraway seeds
• 1 and a 1/2 tsp. of ground turmeric
• 2 tsp. of sea salt
• 1 small red chilli, de-seeded and finely chopped
• 2 and a 1/2 cups of water
• Coconut oil for frying

For the Peach Salsa:

• 4 ripe peaches, peeled, pitted and chopped
• 1 red chilli, de-seeded and finely chopped
• 1 green jalepeno chilli, de-seeded and finely chopped
• 3 Tbsp. of fresh lime juice
• 2 Tbsp. of olive oil
• 1 tsp. of coconut nectar/syrup or honey
• Sea salt and pepper to taste
• A handful of fresh coriander, chopped

Method:

All you have to do to make the peach salsa is to add all the ingredients into a bowl and whisk together.

Then, to make the pancakes, take a large bowl and whisk all the ingredients together except the water. Next, slowly pour the water in, whisking as you go, until a batter is formed. Cover the batter and then let it sit for 30 minutes.

The next step is to heat an 8-inch skillet and melt the coconut oil until it covers the hot pan. After 30 minutes, whisk the batter again and pour about a 1/3 of a cup into the skillet. Cook the pancake for approximately two minutes until the edges start to turn brown. Using a spatula, carefully flip the pancake over the other side and cook for another two minutes. It doesn’t need to be perfect! Add more oil before cooking each pancake.

Once the pancakes are all cooked, serve immediately with the peach salsa!