Instructions

1. Preheat oven to 375F.
2. In an 8 inch cast iron skillet, add 1 T pasture butter and melt.
3. Peel and slice peaches.
4. Remove skillet after 1-3 minutes and butter is melted. Coat pan well and set aside
5. In sauce pan, add peaches, maple syrup, lemon juice, 1/2 t nutmeg, arrowroot powder, almond or coconut milk, and bring to a soft boil.
6. While cooking, mix paleo pancake mix, baking powder, 1/2 t nutmeg, cinnamon, salt, and 5 T room temperature pasture butter, and combine with a fork.
7. Once peach mixture reaches a boil, remove from heat and spoon into cast iron pan with a slotted spoon. Reserve juice.
8. Pour pancake butter mixture over peaches.
9. Pour reserved boiled peach juice over entire skillet.
10. Place in preheated oven for 45 minutes.
11. Remove and serve with Dr. Brown approved ice cream (optional).