I seem to have made Fridays my “what’s for brunch” posting day. Honesty, I start thinking about weekend brunch on the deck about Wednesday. You have to admit it’s something luxurious to look forward to that’s easy to pull off. Some days it may be too hot or cold to eat on the deck but my mind puts me on the deck each and every time.
These pancakes are enchanted with the nutrition of beans which should make you rest easy feeding them to your family. These also have whole wheat, oats, and ground flax-seed. Why call them enchanted? It’s magical the way even the most determined bean hater will not have a clue that their dreaded enemy is inside these innocent vanilla pancakes. That was part of the fun of writing The Great Vegan Bean Book – I love hiding good-for-you things in food for Cheryl!
Top them off with fresh peach compote to make it heavenly. Make a batch or two of the compote while peaches are in season. It freezes well and then in the dead of winter you can pull some out to use and cheer yourself up. It works everytime for me!
Enchanted Vanilla Pancakes with Chai-spiced Peach Compote
soy-free, gluten-free option*, oil-free option**
Chai-Spiced Peach Compote:
- 5 peaches
- 1 teaspoon cinnamon
- ¾ teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- Sweetener of your choice, to taste
- 1 cup (120 g) whole wheat pastry flour
- (*use gluten-free)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups (375 g) cooked white beans or 1 can (15 ounces, or 420 g), rinsed and drained
- 1 ½ cups (355 ml) unsweetened nondairy milk (vanilla, if possible)
- ½ cup (78 g) rolled oats (*make sure they are marked gluten-free)
- 2 tablespoons olive oil (**use water)
- 2 tablespoons sugar or agave nectar
- 1 tablespoon ground flax-seed mixed with 2 tablespoons warm water
- 1 teaspoon vanilla extract
To prepare the compote, cut the peaches in half, remove the stone, and remove the peel. If the peaches are ripe enough the skins will peel off easily. Cut into small pieces.
Add all of the ingredients to a saucepan and bring to a simmer over medium-high heat. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the fruit is
cooked through. To prepare the dry ingredients, mix the ingredients in a large bowl.
Add the wet ingredients to a food processor and purée. Add the purée to the dry ingredients in a medium bowl. Mix with a wooden spoon until thoroughly combined.
Heat a nonstick skillet over medium heat. You can cook a few at a time, but make sure not to crowd them in the pan. Cook until you can see a few bubbles on the top and
the edges are dry, then flip and cook a few minutes more until the pancake is cooked through.
yield: 12 regular-size pancakes or 24 mini pancakes
per regular-size pancake: 112.3 calories; 3.6 g total fat; 1.0 g saturated fat; 3.3 g protein; 15.5 g carbohydrate; 3.4g dietary fiber; 0 mg cholesterol.
total prep time: 20 minutes
total cooking time: 20 minutes
per ½-cup (125-g) serving (sweetened with stevia): 65.0 calories; 0.4 g total fat; 0 g saturated fat; 1.3 g protein; 17.2 g carbohydrate; 2.7 g dietary fiber; 0 mg cholesterol.