Peach And Blueberry Pancakes

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 2 tablespoons sugar
• 2 tablespoons flaxseed (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups nonfat buttermilk
• 1 teaspoon grated lemon rind
• 2 large eggs
• 1 cup fresh or frozen blueberries, thawed
• 1 cup chopped fresh or frozen peaches, thawed
• 2 tablespoons unsalted butter
• Fresh blueberries (optional)

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.
2. Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.
3. Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired.

flour, sugar, baking powder, kosher salt, nonfat buttermilk, lemon rind, eggs, blueberries, peaches, unsalted butter, fresh blueberries

Taken from www.myrecipes.com/recipe/peach-blueberry-pancakes (may not work)