Peach Pancakes

• 1/3 cups Peach-flavored Greek Yogurt
• 1/4 cups Non-fat Milk
• 2 whole Egg Whites
• 1/3 cups Plus 1 Tablespoon Of Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sugar
• 1 dash Salt
• 3/4 cups Peaches, Diced, Canned, No Sugar Added, Drained And Rinsed, Divided Use
• Cooking Spray

1. Preheat oven to 200 F.
2. Into a medium-sized bowl, add Greek yogurt, milk and egg whites and mix until combined.
3. In a separate small bowl combine flour, baking soda, sugar and salt.
4. Add the flour mixture into the yogurt mixture and whisk until evenly combined. Gently fold in 1/2 cup of the diced peaches.
5. Spray a non-stick skillet with cooking spray and heat it over medium heat. Once the skillet is hot, place 1/4-cup batter onto the skillet and cook until bubbles start appearing through the top of the pancake and then flip it. You'll want to cook on medium heat for about 1-2 minutes on each side. I add cooking spray to skillet between each batch. Place the finished pancakes on a baking sheet lined with parchment paper and put the sheet in the oven while you finish with the remaining batter. Do not stack them.
6. Top with additional peaches and leftover yogurt.
7. Enjoy!
8. Notes: One 6-ounce container of yogurt worked for the whole recipe. I used Chobani Peach Greek Yogurt and Del Monte no sugar added canned peaches.
9. Makes 2 servings, 4 pancakes each
10. Calories per serving: 191, Fat: .05, Cholesterol: .06, Sodium: 260, Potassium: 158, Carbs: 34.5, Fiber: 4.3, Sugar: 14.8, Protein: 13.4

yogurt, ubc, egg whites, flour, baking soda, sugar, salt, peaches, spray

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/peach-pancakes/ (may not work)