With a mortar and pestle or with the butt of your kitchen knife, gently bruise the cinnamon sticks, star anise, cardamom, and allspice to encourage them to release their oils.

Add the spices, the coconut oil, and the syrup to a small pan set over medium heat. Once the mixture just starts to bubble, turn the heat down to low, keeping it at a very low simmer. Add the sliced peaches and cook them in the syrup until they are just tender, about 5-7 minutes. When the peaches are ready, remove the pan from the heat and set it aside to cool for 15-20 minutes before proceeding with the pancakes. 

When you’re ready to make the pancakes, heat a large skillet or griddle over medium heat.

While the skillet it heating up, whisk together the flours, baking powder, psyllium husk, and sea salt. Add the milk, applesauce, and 2 teaspoons of the spiced maple syrup from the pan with the peaches. Whisk until smooth. If it seems too thick, add a splash or two more milk.

Grease the hot skillet with coconut oil. Pour a quarter of the batter into your heated skillet, then place 3-5 peach slices on top of the batter, gently pressing them in a bit. Cook the pancake for about 2-3 minutes on the first side or until bubbles break through the surface and the edge of the pancake starts to look dry. Carefully flip and cook for about 2 more minutes on the second side. Repeat with the remaining batter, adding more nut milk if it gets too thick.

Serve the pancakes with the spiced maple syrup and any leftover peaches.