To a high speed blender, add the almond milk, butter, vanilla extract, maple syrup, cream cheese, and peach. Blend on high speed for 15-20 seconds until combined completely. Turn the blender off and add in the baking soda, cream of tartar, sea salt, arrowroot flour, and one cup of almond flour. Blend again on high speed for 20-30 seconds until incorporated. Turn the blender off and add in another cup of almond flour and the whisked eggs and pulse to combine. The batter should be pretty thick and it should pour slowly.
Heat a tablespoon of butter in a large nonstick skillet over medium heat. When hot and melted, swirl the butter around the pan to coat the pan. Use a ¼ cup measuring cup to scoop batter out of the blender and "ladle" into the skillet. Sprinkle some crushed cookies onto each pancake. Cook 3-4 minutes, until you see bubbles forming throughout the pancake and the edges are set. Carefully flip the pancakes over and cook 1-2 minutes more until golden on both sides and cooked through. Repeat until all of the batter is gone.
When you start the pancakes, start the Peach Jam Topping. Add the peach chunks and the juice from half a lemon to a small saucepan and place on the stove over low / medium low heat. Cook, stirring occasionally, 10-12 minutes until peaches have released their juices and the mixture has thickened a bit. When it is thick enough to coat the back of your spoon, stir in the honey and cook 1-2 minutes more. Remove from heat and stir in the butter until melted. Set aside until the pancakes are done.
To serve, plate the pancakes and spoon some Peach Jam Topping on top. Serve immediately and enjoy!
