• Home
    • about me
    • contact me
  • recipes
    • instant pot recipes
    • slow cooker recipes
    • drinks and syrups
    • appetizers
    • breakfast
    • dessert
    • mains
    • pasta
    • salads
    • sandwich
    • soup
    • spreads
    • stews
  • crockpot faq
    • slow cooker recipes
  • IP recipes
    • instant pot accessories
  • air fryer recipes
    • My Favorite Air Fryers and Accessories
  • My Books
  • Kathy’s Must-Haves

Home » Breakfast » Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

February 20, 2020 by Kathy Hester 8 Comments

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

I seem to have made Fridays my “what’s for brunch” posting day. Honesty, I start thinking about weekend brunch on the deck from about Wednesday. Tomorrow I’m ready to make my Enchanted Vanilla Pancakes with Chai-spiced Peach Compote. I got fresh peaches in my CSA and they are ready to go!

These pancakes are enchanted with the nutrition of beans – which should make you rest easy feeding them to your family.  They also have whole wheat, oats, and ground flax-seed.

Why call them enchanted? It’s magical the way 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 now, while they are in season. It freezes well, that way in the dead of winter you can pull some out to use and cheer yourself up. It works every time for me!

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

 

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote
Print Recipe
5 from 1 vote

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: vanilla pancakes, Vanilla Pancakes with Chai-spiced Peach Compote
Servings: 6 servings
Calories: 287kcal
Author: Kathy Hester

Ingredients

Chai-Spiced Peach Compote

  • 5 peaches
  • 1 teaspoon cinnamon
  • ¾ teaspoon cardamom
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • Sweetener of your choice to taste

DRY INGREDIENTS

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

WET INGREDIENTS

  • 1 ½ cups cooked white beans or 1 can (15 ounces, or 420 g), rinsed and drained
  • 1 ½ cups unsweetened nondairy milk (vanilla, if possible)
  • ½ cup rolled oats
  • 2 tablespoons olive oil
  • 2 tablespoons sugar or agave nectar
  • 1 tablespoon ground flax-seed mixed with 2 tablespoons warm water
  • 1 teaspoon vanilla extract

Instructions

Compote Instructions

  • 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 compote 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.

Pancake Instructions

  • Mix the dry ingredients together in a large bowl.
  • Add the wet ingredients to a food processor and purée.
  • Add the purée to the dry ingredients.
  • Mix with a wooden spoon until thoroughly combined.
  • Heat a nonstick skillet over medium heat. You can cook a few pancakes 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.
  • Spoon Peach Compote onto pancakes and serve.

Nutrition

Calories: 287kcal | Carbohydrates: 47g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 697mg | Fiber: 7g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 12.5mg | Calcium: 168mg | Iron: 3.1mg
Join Kathy's Cooking Club!

More Recipes to Try:

  • 5 Vegan Brunch Recipes
  • Vegan Air Fryer French Toast
  • Carrot Cake Pancakes, Windowsill Gardening and a Birthday
Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Filed Under: Breakfast, Fall, The Great Vegan Bean Book Tagged With: Bean, Pancake, peach, The Great Vegan Bean Book, vanilla, Vegan

« Sloppy Buffalo Beans from The Great Vegan Bean Book
Artichoke Muffuletta Po’ Boys from Cook the Pantry »

Comments

  1. Becky says

    August 12, 2013 at 3:58 pm

    That compote sounds so good! I bet it would be yummy on ice cream, too.

    Reply
    • Kathy Hester says

      August 12, 2013 at 4:07 pm

      It is!

      Reply
  2. Amy says

    January 3, 2014 at 11:46 am

    What might you do to convert this to a waffle recipe? (if that’s even possible)

    Reply
  3. Joanne T Ferguson says

    January 3, 2014 at 7:23 pm

    G’day! The compote sounds lovely and love the white bean puree re the pancakes! GREAT idea!
    Cheers! Joanne

    Reply
  4. Rachel says

    September 19, 2015 at 1:51 am

    These were delicious, thanks for creating them! I’ll definitely be making them again. They keep and reheat very novelty, by the way.

    Reply
    • Rachel says

      September 19, 2015 at 1:52 am

      I mean “nicely”.

      Reply
  5. Tim says

    October 31, 2018 at 12:15 pm

    These pancakes are great! Thank you for all that you do, we own a few of your books! My daughter’s pre-school serves pancakes once a week. We bring our own plant based pancakes, but her gluten free friend brings pink or red pancakes. Do you have any advice on how to make these delicious and healthier pancakes, red without using food- coloring? Maybe I’ll try doing some experiments with using raspberries and reducing some of the wet ingredients.

    Reply
    • Kathy Hester says

      October 31, 2018 at 12:50 pm

      I’m so glad you like them. Red can be hard, you can use beet powder but the baking powder will dull the color. You could use blue corn masa in place of most of the flour and make them blue though 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Kathy's Cooking Club!

Learn How to Use Your IP

The Ultimate Vegan Cookbook for Your Instant Pot The Ultimate Vegan Cookbook for Your Instant Pot

Learn all about nutritional yeast!
Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We also participate in other affiliate programs. This is at no added cost to you and allows me to keep making new recipes to share!
ⓒ Kathy Hester, HealthySlowCooking.com
| privacy policy | contact |
All rights reserved. No materials may be used without permission.