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Preheat oven to 200 F.
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Into a medium-sized bowl, add Greek yogurt, milk and egg whites and mix until combined.
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In a separate small bowl combine flour, baking soda, sugar and salt.
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Add the flour mixture into the yogurt mixture and whisk until evenly combined. Gently fold in 1/2 cup of the diced peaches.
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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.
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Top with additional peaches and leftover yogurt.
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Enjoy!
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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.
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Calories per serving: 191, Fat: .05, Cholesterol: .06, Sodium: 260, Potassium: 158, Carbs: 34.5, Fiber: 4.3, Sugar: 14.8, Protein: 13.4
