In a medium bowl, combine the dry ingredients together. Add in almond milk and liquid sweetener to the dry ingredients and mix until mixture resembles pancake batter.
Preheat stovetop on medium-high heat. Lightly spray non-stick pan with coconut oil.
Pour ¼ cup of batter per pancake into the skillet and cook until bubbles appear on the surface, around 2 minutes. Flip pancakes with spatula and cook for another minute. Enjoy immediately or keep them warm in a 200F preheated oven.
For the peach compote, add peaches and sweetener in a saucepan over medium-high heat. Cook until the juices have turned into a syrupy consistency and the peaches have turned soft.
Recipe by Radiant Rachels at https://radiantrachels.com/peach-compote-poppyseed-pancakes/