Step 1

Prepare the flax egg by stirring together 1 tablespoon of ground flaxseed with three tablespoons of warm water. Set aside for 5-10 minutes to thicken.

Step 2

Dice fresh or canned peaches into small bite-sized chunks, about the size of a dime. Measure out ½ cup diced peaches to use in the pancakes. Set aside.

Step 3

In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt until evenly combined.

Step 4

Add the plant milk, melted coconut oil, maple syrup, vanilla extract, and flax egg to the bowl. Stir together until a smooth, creamy pancake batter forms.

Step 5

Gently fold in the diced peaches until they are evenly distributed throughout the batter. Be careful not to crush them too much.

Step 6

Preheat an electric griddle or large non-stick pan over medium heat (about 275-325 degrees Fahrenheit). Spray thoroughly with non-stick cooking spray.

Step 7

Add about ¼ cup of pancake batter to the pan per pancake. Use a spoon to gently shape the batter into a circle shape.

Step 8

Cook each pancake for 2-3 minutes, or until the edges set up and become golden. Flip the pancake and cook another 2-3 minutes on the other side until the pancake is cooked through. Then remove the pancake from the heat.

Step 9

Repeat this process until all the pancake batter has been used. Top the pancakes with dairy-free coconut whipped cream, fresh peaches, and pure maple syrup, if desired. Enjoy!