13oz. CanCoconut milk, full fat or coconut cream(chilled)
Pinch of salt
Make your pancake batter. First, in a small bowl, combine the almond milk and apple cider vinegar. Whisk to combine. Set aside for a few minutes to curdle.
In the mean time, in a large mixing bowl, whisk together the flour, baking powder and salt.
Next whisk the almond milk/apple cider vinegar mixture into the dry ingredients. Whisk until fully combined.
Now add in the vanilla, maple syrup and veggie oil. Whisk until fully combined.
Then heat a non stick pan or griddle on medium high. Grease the pan with non stick spray or vegan butter. Then pour a small amount of the batter(however large you want your pancakes) into the pan. Cook the pancake until little bubbles start to form on top. It will take a few minutes.
Next, press slices of peach into the top of the pancake. Place them all around the pancake, as many as you would like. Then let it cook for another minute so the peaches slices are cooked into the batter.
Now, flip the pancake and cook for a few more minutes on the side with the peaches. Let them get hot and caramelized and make sure the pancake is cooked through. Remove from pan.
Repeat until all the batter has been used up.
Then make the coconut cream, using your chilled can of coconut milk or cream, scoop just what has become thick and firm on the top of the can into a mixing bowl. Save the liquid for another use, or discard.
Begin to whip the cream with a hand mixer or in a stand mixer. Add a little bit of powdered sugar at a time until it is all incorporated and the coconut cream is light and fluffy. Add a pinch of salt, and combine.
Serve the pancakes immediately topped with maple syrup and whipped coconut cream!