Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5-10 minutes until thickened.

In a large bowl, whisk together 1 cup flour, 2 tablespoons coconut sugar, 2 teaspoons baking powder, 0.5 teaspoon cinnamon, and 0.25 teaspoon salt until blended.

Add 1 cup plant milk, 2 tablespoons melted coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and the prepared flax egg; stir gently until combined.

Fold in 1 cup of finely diced peaches carefully to keep the batter fluffy.

Preheat a griddle or skillet over medium heat and lightly spray with non-stick cooking spray.

Using a ¼ cup measuring cup, scoop the batter onto the griddle and cook for 2-3 minutes until edges set and bubbles appear, then flip and cook for another 2-3 minutes.

Serve warm with coconut whipped cream, sliced peaches, and a drizzle of maple syrup.