In a blender combine all of the wet and dry ingredients and blend for 1-2 minutes until well mixed- do not over mix!

Heat a pan to medium low heat, spray lightly with cooking spray.

Spoon pancakes in desired size onto pan, cook on one side until bubbles start to form, then flip.

Cook for another 1-2 minutes or until golden brown.

Prepare peaches by washing fuzz, peeling skin and cutting into chunks.

Add to a sauce pan and turn heat to medium high.

Add brown sugar and cinnamon and allow to come to a boil.

Using a potato masher, mash all the peaches into uniform chunks.

Reduce to a simmer. In another bowl combine corn starch and water and pour into sauce pan. Allow to thicken slightly, remove from heat and store in mason jar.

In a microwavable bowl, add all ingredients and put into microwave for 30 seconds at a time until melted.

Carefully stir with a whisk ensuring that the oil mixes well into the cookie butter and maple syrup.

Serve warm.