Greek Yogurt Pancakes

• 6 -ounce can unsweetened pineapple juice
• 1 cup frozen wild blueberries
• 1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
• 2 cups 2-percent Greek yogurt
• 4 large eggs
• 2 tablespoons light brown sugar
• 1 teaspoon finely grated lemon zest
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• Kosher salt
• Cooking spray

1. Bring the pineapple juice and blueberries to a boil in a small saucepan.
2. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes.
3. Stir in the peaches and cook for 5 more minutes.
4. Remove from the heat and set aside.
5. Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined.
6. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
7. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray.
8. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle.
9. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more.
10. Repeat with more cooking spray and the remaining batter.
11. Serve the pancakes hot with the blueberry-peach sauce.

pineapple juice, blueberries, peach, yogurt, eggs, light brown sugar, lemon zest, allpurpose, baking soda, kosher salt, cooking spray

Taken from www.foodnetwork.com/recipes/food-network-kitchens/greek-yogurt-pancakes.html (may not work)