• First, clean and set the pellet grill to smoke for ten minutes.
• Second, preheat the grill or oven to 400 F.
• Thirdly, place the coconut oil into two 6-inch cast-iron skillets.
  2 tbsp coconut oil
• Place the skillets onto the grill or into the oven.
• Once, the oil is melted remove the skillets and brush the bottom and sides with the oil.
• Next, place slices of peaches into the bottom of each skillet.
  2 whole peaches cut into slices
• Finally, sprinkle half of the maple sugar, cinnamon, and cardamom over each of the peaches in the skillets.
  1 tbsp maple sugar, 1/2 tsp cinnamon, 1/4 tsp cardamom
• Next, place the skillets into the grill or oven for 5 minutes to cook the peaches.
• While the peaches bakes, place the eggs, cassava, nut milk, optional rum, and powdered vanilla monkfruit sweetener into a quart canning jar.
  3 whole eggs, 1/3 cup cassava flour, 1/3 cup nut milk of choice, *2 tbsp rum, 1 tsp powdered vanilla monk fruit
• Screw the lid on and shake for two minutes or more until all the ingredients are combined.
• Lastly, pour half of the pancake batter into each skillet.
• Cook for 10 -12 minutes or until a toothpick comes out clean.
• Do not open the grill or the oven as the temperature will drop.

Chef's Notes:

• For more aesthetically pleasing pancakes, flip them over on a plate.
• Once the pancakes are out of the oven they will deflate slightly.

Oven Directions:

• Place the 2 six-inch cast iron skillets into a 425*s preheated oven for 15 -20 minutes.