Fluffy yogurt pancakes with blueberry-peach sauce

Ingredients:

• 180 ml of sugar-free pineapple juice
• 1 cup frozen wild blueberries
• 1 large peach, peeled, pitted, and diced, or 1 cup frozen peaches, thawed and diced
• 2 cups Greek yogurt, 2% fat
• 4 large eggs
• 2 tbsp. l. brown sugar
• 1 teaspoon finely grated lemon zest
• 0.5 cups premium flour
• 1.5 tsp of baking soda

Preparation:

1. In a small saucepan, bring the pineapple juice and blueberries to a boil. Cook until the blueberries burst and the juice thickens, about 15 minutes. Stir in the peaches and cook for another 5 minutes. Remove from heat.
2. Meanwhile, in a large bowl, whisk together the yogurt, eggs, sugar, and zest. In a small bowl, combine the flour, baking soda, and 0.5 teaspoon of salt and stir into the yogurt mixture.
3. Heat a large nonstick skillet over medium heat and spray with cooking spray. Fry the pancakes in batches, pouring about 1/4 cup of cooking spray at a time, distributing them evenly across the pan.
4. Cook until the pancakes are bubbly on top and slightly dry, 2-3 minutes, then carefully flip and cook until golden brown and cooked through, another 2-3 minutes. Repeat with the remaining batter, spraying the pan with cooking spray. Serve the pancakes hot with the blueberry-peach sauce.