The Great Vegan Bean Book Tour: Enchanted Vanilla Pancakes w/ Chai-Spiced Peach Compote (and a giveaway)

Vanilla PancakesI love the noble sound of Kathy Hester’s newest cookbook, The Great Vegan Bean Book. I know beans are considered to be one of the humblest of foods, but considering how often I eat them and how versatile they are, they seem pretty darn great to me. Even though I thought I had a pretty good handle on how to get the best out of beans, Kathy Hester puts me to shame. She has a new cookbook out that features beans – all kinds of beans – that take us from breakfast all the way through to sweet and healthy desserts.

The Great Vegan Bean Book

I’m familiar with Kathy from her wonderful book, The Vegan Slow Cooker, that I reviewed last year. It’s a well-worn, well-thumbed cookbook on my shelf – a classic for slow cookery. Her Bean Book is another winning collection of recipes that I know will become just as dog-eared. The photos (by Renee Comet) are simple and beautiful and showcase what matters – Kathy’s delicious recipes.

So, why do I love Kathy’s cookbooks and why do I return to them again and again?

  • Her recipes are simple and quick to put together;
  • like me she goes light on refined ingredients and uses low amounts of oil and sweeteners;
  • her recipes are consistent and reliable. I know they’re going to work, and most importantly;
  • everything I’ve made has been delicious.

You can purchase any or all of Kathy’s cookbooks here, and be sure to visit her site, Healthy Slow Cooking, for more recipes. By the way, Kathy was a participant in the May 11 Potluck (check out her recipe for Vanilla Rosewater Parfaits) and she also sponsors the event – so please show her some vegan food blogger luv!

Today, I’m happy to be able to share her recipe for Enchanted Vanilla Pancakes with Chai-Spiced Peach Compote (reprinted here with permission). This combination is my ideal Sunday breakfast. Over the past couple of weeks, I’ve made many other recipes from the book and I’ve shared those photos below the recipe.

Enter the giveaway below – it’s open from today until June 14. (Sorry, my overseas friends – this giveaway is open only to those in the U.S. and Canada.) There are many other opportunities this month to win a copy of Kathy’s book – check out the list of participating blogs right here!

Vanilla Pancakes from Above

Enchanted Vanilla Pancakes w/ Chai-spiced Peach Compote
Serves 4
Light and fluffy whole wheat pancakes smothered in spiced peachy fruit compote. From The Great Vegan Bean Book by Kathy Hester.
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Prep Time
20 min
Total Time
50 min
Prep Time
20 min
Total Time
50 min
499 calories
83 g
0 g
13 g
16 g
4 g
446 g
664 g
19 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 499
Calories from Fat 113
% Daily Value *
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 664mg
Total Carbohydrates 83g
Dietary Fiber 12g
Sugars 19g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry Ingredients
  1. 1 cup whole wheat pastry flour (use a gluten-free mix if you prefer)
  2. 1 tsp. baking powder
  3. 1/4 tsp. salt
Wet Ingredients
  1. 1 1/2 cups cooked white beans (or 1 15 oz. can), rinsed and drained
  2. 1 1/2 cups non-dairy milk, vanilla if possible
  3. 1/2 cups rolled oats
  4. 2 Tbsp. olive oil or water
  5. 2 Tbsp. agave nectar
  6. 1 Tbsp. ground flaxseed mixed with 2 tbsp. warm water
  7. 1 tsp. vanilla extract
For the Compote
  1. 5 peaches
  2. 1 tsp. cinnamon
  3. 3/4 tsp. cardamom
  4. 1/4 tsp. allspice
  5. 1/4 tsp. nutmeg
  6. Sweetener of your choice, to taste
To prepare the dry ingredients
  1. Mix all the ingredients in a large bowl.
To prepare the wet ingredients
  1. 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.
  2. 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
  1. 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.
  2. 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.
  1. *I made the batter up the night before, stored it in the refrigerator and the pancakes cooked up beautifully. - Annie
an unrefined vegan

Chickpea Greek Salad


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Pecan Chocolate Chip Chickpea Cookies

Thai Soup



82 thoughts on “The Great Vegan Bean Book Tour: Enchanted Vanilla Pancakes w/ Chai-Spiced Peach Compote (and a giveaway)

  1. Pingback: The Great Vegan Bean Book Tour: Enchanted Vanilla Pancakes w/ Chai-Spiced Peach Compote (and a giveaway) | Vegan Today

  2. Sophie33

    It looks like a great & tasty vegan bean book! I read the review over @vedgedout already & Somer loved this book too!
    The foods that you shared look absolutely stunning & really appetizing too! These bean pancakes with that added chai spiced peach compote rocks! I must get my hands on that fab book! I will be making this stunning recipe soon! x

  3. laurasmess

    Oh wow. I love the look of that chai spiced compote… I’m a bit obsessed with soy chai lattes at the moment! Thanks for introducing us to this lovely book. Great idea to actually have a book that helps utilise the wonder of beans! :) I hate the fact that I’m ineligible to enter (being an Aussie, waaaah!) but I’ll look out for the book anyway! Thanks again Annie! x

  4. Pingback: Bean-o-licious Enchanted Pancakes

  5. Natalie Bowman

    Black bean fudgesicles?!? Oh my, those sound incredible. This book definitely sounds like a must-have and I’d be thrilled to get my hands on a copy. I adore all beans and they make up a lion’s share of my diet but I do have to concur that the mighty little chickpea takes the cake! Thanks for sharing this and so many other wonderful recipes. I’m a subscriber and really your blog. Keep up the great work!

  6. Somer

    You’ve outdone yourself my dear. Your love for Kathy’s food totally shows itself in this post. If this isn’t the most gorgeous advertisement, than I don’t know what is! Lovely!

  7. Pingback: Giveaway: The Great Vegan Bean Book via An Unrefined Vegan | Vegan Perks

  8. Becca

    Wow. This book looks amazing. A vegan can never have too many ways to eat beans. They’re such an amazing food and so easy to store. I have to say I love chickpeas the most. Probably one of the first beans I remember eating , they’re so creamy and delicious.

  9. Nezumi

    I have a chickpea shrine in my kitchen, hehe!
    Seriously, I love chickpeas. So versatile and delicious. Thank you for the giveaway!

  10. Barb

    I’ve made pinto bean waffles before, but these pancakes look heavenly! Will have to try them soon as well as the others you’ve shared. Or maybe I can win the cookbook? I hope so! I love beans!

  11. tearoomdelights

    Every photograph looks so good, Annie, all those healthy tasty beans! I love the idea of chai spiced peach compote, very much up my street. That book looks wonderful, too.

  12. Mira

    These pancakes look delicious! I love swapping some or all of the grain for beans in baking, so this is a great idea…. and the compote looks absolutely amazing. Can’t wait for local peaches to use!

  13. Mary Ferris

    Striving to be WFPB Vegan! Loving pressure cooked black beans right now but wish I had more exposure to different heirloom beans and how to make them. This is my first time on your blog and I just love it. Thank you so much for providing such a great resource.

  14. Pat

    Too bad it’s impossible to read your blog with the annoying follow this blog box traveling all over the page and blocking text. Sigh.

  15. Richa

    that salad, the soups , the dip and the cookies and pancakes look awesome!
    man there are too many recipe i have marked to try, i need to narrow them down before i forget to make any:)

  16. Richgail Enriquez

    This sounds simple, healthy and delicious. I think I’ll do this one for this Sunday. Btw I just entered the raffle. My fave bean is Mung bean!

  17. headstrong and wholesome

    My favorite bean right now is the tiger eye–it’s an heirloom, creamy, mild, kind of sweet. Plus, it’s gorgeous when dry–glossy cranberry and caramel swirls. Thank you for the opportunity to enter your giveaway!

  18. Amanda

    Looking forward to making the pancakes for my mom, who is a diabetic. My husband and I are new to the vegan world after watching my dad die of cancer. We’re hoping to get my mom choosing healthier foods too. I have to say as a newbie, white beans are one of my favorites–so creamy.

    1. An Unrefined Vegan

      Hi Amanda – I applaud you and your husband for taking charge of your health! I don’t think you will ever regret making the move to a plant-based diet. I, too, wish that I could convince my parents to at the minimum include more whole foods in their diets, but they say they’re too old to change – even though they both suffer from the “standard American diet” ills. By the way, if you haven’t yet read Whole by T. Colin Campbell, I highly recommend you do so. It will confirm why it is essential to consume a whole foods plant-based diet! Thanks for visiting!

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