Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices)
Place the peaches, cut side down, in a large greased baking dish, so that they slices are nice and cozy and close together in a single layer.
Sprinkle with coconut sugar and pop into the oven for about 25 minutes, until the peaches are tender.
Once tender, Take the peaches out and drizzle with 1 Tbsp honey. Then, turn your oven to HIGH BROIL, and broil until the peaches just begin to caramelize. Watch them closely as they burn fast!
Take out, and let cool.
Preheat an oven to 400 degrees, and toast the almond slices until lightly golden. About 5-7 minutes. Crush them up a little bit and set aside.
In a large sized bowl, beat together the yogurt, almond milk, coconut sugar and egg yolks. Set aside
In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon and toasted almonds.
In a separate medium sized bowl, beat the 3 egg whites on HIGH with an electric hand mixer, until stiff peaks form. About 3-4 minutes. Make sure to clean the beaters really well before doing this, or the egg whites won't fluff up!
Slowly add the flour mixture into the yogurt mixture and mix until combined.
Gentle fold in the beaten egg whites, and mix until the batter is just moistened.
Heat a griddle to medium heat. Use 1/4 cup scoops to cook the pancakes until the underside is golden and the top begins to bubble, about 3-4 minutes. Flip once and repeat. Make sure you stir the batter in the bowl as you cook, as the egg whites will start to deflate and water it down.
Serve immediately, topped with honey roasted peaches.
*as with all gluten free baking, please weigh your flour to ensure results!