Whole Grain Blueberry Pancakes with Fresh Peaches

Peel peaches or gently rub fuzz from skin, pit and slice. Gently toss peaches with half of blueberries, powdered sugar, ginger and lemon juice and set aside. Mix flours, oats, cornmeal, granulated sugar, baking powder, and salt together. In a separate bowl, beat egg whites until stiff but not dry. In another bowl, whisk egg yolks, milk, 2 tablespoons oil and flour mixture together until smooth. Stir in remaining 1 1/2 cups blueberries and then gently fold in egg whites. Scoop out 1/3 cup batches of batter and cook on a lightly oiled non-stick skillet or griddle on both sides until lightly browned. Serve immediately topped with reserved peach and blueberry mixture and a dollop of drained yogurt or light sour cream if desired.