Step 1

Mix the flour, sugar, cornstarch, baking powder, salt, and cinnamon (if using) together in a mixing bowl. Pour in the plant milk, melted vegan butter (or oil), and vanilla extract and mix until combined. Some lumps are ok, don't over mix! Let the batter rest for 10 minutes for the gluten to relax.

Step 2

Heat a griddle or fry pan over medium low heat. When warm, melt a thin layer of vegan butter over the pan or griddle, or spray with a thin layer of oil.

Step 3

Pour a generous 1/3 cup of batter for each pancake into the pan and arrange peach slices on top of pancake batter.

Step 4

Let cook until the batter has risen a bit, looks drier (partially cooked) around the edges and the bottom side is golden. Slide a thin spatula under the pancake and flip. Cook the second side until it is golden and the batter in the middle cooks through. It should take 2-3 minutes for them to cook on each side. If they cook too quickly, the inside will not cook all the way through, so lower the heat.

Step 5

Repeat with remaining pancakes, lightly buttering or oiling the pan or griddle between pancakes.

Step 6

Serve warm with maple syrup and some vegan whipped cream (optional).