Preheat oven to 400F and coat a small baking sheet in cooking oil. In a mixing bowl, place peach sliced and brown sugar, stirring to coat peach slices evenly. Spread peaches out on baking sheet and roast on the top rack of the oven for 13-15 minutes, or until edges are lightly browned and sugar has caramelized on the pan.

While the peaches are roasting, prepare your batter. In a small bowl, stir non-dairy milk and apple cider vinegar together, set aside to curdle for 5 minutes, making vegan buttermilk.

Sift flour, baking powder, baking soda, cardamom, and salt together in a large mixing bowl. Stir sourdough discard, sugar, oil, and vanilla into the buttermilk; then pour wet mixture into dry mixture. Whisk together until combined but still a little lumpy, do not over mix.

Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a ¼-cup measuring cup, scoop batter onto hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a little into a circle shape, roughly 5 inches across.

Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up.

Once peaches are done roasting, place on cooling rack and add the water to the sheetpan to hydrated the caramelized sugar to a sauce, and make it easier to remove peaches. You may need to let it soak a minute or two for this.

Serve pancakes while hot, top with peaches and drizzle "caramel sauce" over the top, and add vegan butter plus a lil' maple syrup if you choose to!