Breakfast recipe: Vanilla pancakes with peach compote

Short on time? Try out this easy pancake recipe here.

Vanilla Pancakes

For the dry ingredients
120 g pastry flour
1 teaspoon baking powder
¼ teaspoon salt

For the wet ingredients
269 g cooked white beans
355 ml non-dairy milk (vanilla, if
40 g rolled oats
2 tablespoons olive oil
2 tablespoons sugar or agave nectar/golden syrup

Optional: 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water 
1 teaspoon vanilla extract

Mix all the dry ingredients in a large bowl, then add all the wet ingredients to a food processor and puree. Add the puree to the dry ingredients. Mix with a wooden spoon until thoroughly combined. Heat a non-stick frying pan 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 plus 2½ to 3 cups compote (625 to 750 g)
Preparation time: 20 minutes
Cooking time: 20 minutes

Chai-spiced peach compote

You’ll Need:

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


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.

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