Add all of the dry ingredients to a bowl and mix really well until combined. Then, in another bowl, mix the wet ingredients really well.

Add the wet ingredients to the dry ingredients, and fold in gently. You don't want to overmix the batter, because overmixing will cause the air to dissipate too much. There'll be a bit of aeration happening, because of the lemon juice and baking powder, and you want to keep that air in the batter for the fluffiest pancakes.

Let the batter sit for 2 minutes while you prep the rest of the ingredients and preheat the skillet.

Preheat a skillet over medium heat, and add a little bit of oil.

Once the skillet is evenly hot, spread ¼ cup or more of the batter in the skillet.

Place the sliced peaches on top to cover the pancakes, then mix the cinnamon and brown sugar in a bowl and sprinkle some of that on the peaches.

Repeat for all the pancakes that can fit in the skillet, then cover the skillet with a lid. (Covering the skillet will allow the pancakes to rise more, because of the heat being more focused inside the skillet.) Once the pancakes are starting set on the edges, the batter will get bubbly in the middle, anywhere from 2 to 3 minutes.

Open the lid and flip the pancakes carefully, and cover with the lid again. Continue to cook for another 1 ½ to 2 minutes, then check the bottoms of the pancakes. If the peaches are not golden yet, then continue to cook for another 1 to 2 minutes.

Once the peaches are golden and you can see that the batter is well set, then carefully remove the pancakes from the skillet and place them on your serving plate with the peach side up or down, whichever way you like. Repeat for the remaining batter.

Serve: Serve with vegan butter and a warm maple syrup drizzle. Since these are pretty sweet, you won't need too much maple syrup. You can also serve with a whipped non-dairy cream or a whipped vegan cream cheese and sugar mixture, because they're basically an upside-down peach cake in pancake form!

Store: Store the pancakes in a warm oven (150-200F), covered with parchment, while making the rest. (For upto an hour). Serve warm. Store in a closed container refrigerated for upto 5 days. Freeze for months. Reheat on a skillet or microwave)