Description
Light and fluffy whole wheat pancakes smothered in spiced peachy fruit compote. From The Great Vegan Bean Book by Kathy Hester.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat pastry flour (use a gluten-free mix if you prefer)
- 1 tsp. baking powder
- 1/4 tsp. salt
Wet Ingredients
- 1 1/2 cups cooked white beans (or 1 15 oz. can), rinsed and drained
- 1 1/2 cups non-dairy milk, vanilla if possible
- 1/2 cups rolled oats
- 2 Tbsp. olive oil or water
- 2 Tbsp. agave nectar
- 1 Tbsp. ground flaxseed mixed with 2 tbsp. warm water
- 1 tsp. vanilla extract
For the Compote
- 5 peaches
- 1 tsp. cinnamon
- 3/4 tsp. cardamom
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- Sweetener of your choice, to taste
Instructions
To prepare the dry ingredients
- Mix all the ingredients in a large bowl.
To prepare the wet ingredients
- Add all the ingredients to a food processor and puree. Add the puree to the dry ingredients. 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.
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.
Notes
- *I made the batter up the night before, stored it in the refrigerator and the pancakes cooked up beautifully. – Annie
Nutrition
- Serving Size: 4
- Calories: 499
- Sugar: 19
- Sodium: 664
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 83
- Protein: 16
- Cholesterol: 0