Greek Yogurt Pancakes
Ingredients
- 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
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