Peach Pancakes with Peach Syrup - Dairy/Wheat Free

I actually never used to like pancakes - my mother's pancakes always seemed a little too heavy to me (even though she's a great cook). I could only eat one and I'd feel like I would explode. I think it was the whole-wheat flour combined with milk and butter. Anyway, this version of Cybele Pascal's Peach Pancakes includes a combination of oat and rye flour. The rye flour gives them a slightly crunchy taste. Due to the high humidity today, they didn't rise/bake as well as they normally do, but we still liked them. The recipe also uses honey (to replace sugar), rice milk (to replace dairy), Energy egg replacer, and safflower oil (to replace butter).

I made the peach syrup out of the juice from the canned peaches (I made sure to buy peaches canned in pear juice, NOT the High Fructose Corn Syrup everything comes in nowdays!) I took the juice from the can and combined it with Brown Rice Syrup, an excellent substitute for sugar.