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(Adapted from Foods of Our Lives, who adapted it from This Can't Be Vegan, who adapted it from Gourmet Magazine.)
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1. First, to make the syrup for the compote, combine brown sugar and water in a saucepan over medium-high heat. Stir constantly.
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2. Remove from heat once sugar dissolves (after about 5 minutes). The mixture should be a nice, glossy brown color. Pour into a small bowl and set off to the side.
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3. Using the same pan, add in butter and diced peaches to make the compote. Cook over medium heat until peaches are soft and easily poked with a fork.
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4. Next, add syrup back into the pan along with lemon juice, vanilla extract, cinnamon and a tiny tiny tiny dash of black pepper. Cook until sauce is thickened and set aside.
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5. Preheat your griddle/skillet/frying pan on medium-high heat.
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6. For the pancakes, combine the white whole wheat flour, sugar, baking powder, sweetened shredded coconut and salt in a medium bowl.
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7. In a separate bowl, mix together coconut milk, egg white and melted butter.
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8. Add wet to dry, whisking until combined. The mixture should be a bit lumpy.
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9. Place heaping tablespoonfuls of pancake batter onto the griddle. Cook about 3 minutes until the top bubbles and the bottom is firm. Flip pancake and cook for 2-3 more minutes until both sides are lightly browned and cooked through.
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10. Top with peach compote syrup and enjoy!
