Method

1. In a bowl, whisk together eggs, milk, and vanilla. Add almond flour, baking powder and salt. Stir until smooth.
2. Heat a large, nonstick frypan over medium heat with a little olive oil. Pour small amounts of batter into the pan.
3. Cook for 2–3 minutes per side until golden and set. You will probably need to make 2 batches (3 per batch).
4. Stack 3 pancakes on each plate. Top each stack of pancakes with two dollops of Greek yoghurt, a drizzle of sugar free maple syrup and ½ cup of a sprinkling of raspberries.