In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar until well combined.

In a separate bowl, beat the eggs lightly. Then, whisk in the melted butter and vanilla extract. Gradually add the almond milk, stirring until the mixture is smooth.

Gently fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, just until combined. Be careful not to overmix.

Delicately fold in the diced peaches, distributing them evenly.

Preheat a large non-stick griddle or skillet over medium heat. Grease lightly (I usually use a touch of oil or a nonstick cooking spray).

Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.

Serve the pancakes warm with a drizzle of pure maple syrup. For protein, you can add some Greek yogurt.