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 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 peaches and cook them in the syrup until they are just tender, about 7 minutes or so. When the peaches are ready, remove the pan from the heat and set it aside to cool for at least 15-20 minutes.

Heat a skillet over medium heat and grease it with coconut oil. While the skillet it heating up, whisk together the dry ingredients. Once they are incorporated, add the remaining wet ingredients and whisk until you get a smooth batter. If it seems to thick, add a bit more nut milk. 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 2-3 minutes on the first side, then flip and cook 2-3 more minutes. 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.

Makes a stack of 4 medium pancakes. Store any leftover syrup in an airtight container and gently re-heat to use (coffee, tea, oatmeal, etc.).