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
In a small saucepan, bring the pineapple juice and blueberries to a boil. Cook for about 15 minutes, or until the blueberries soften and pop and the juice has thickened and syrupy. Cook for another 5 minutes after adding the peaches. Take the pan off the heat and set it aside.
In a large mixing basin, whisk together the yogurt, eggs, sugar, and zest. In a small basin, combine the flour, baking soda, and 1/2 teaspoon salt; blend into the yogurt mixture until mixed.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, spoon about 1/4 cup of batter onto the skillet or griddle at a time, evenly spreading the pancakes. Cook for 2 to 3 minutes until the tops are bubbling and somewhat dry, then carefully flip and cook for another 2 to 3 minutes until golden and cooked through. Repeat with the remaining batter and more frying spray. Serve the blueberry-peach sauce alongside the steaming pancakes.