In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, avocado oil, and maple syrup until smooth and well combined.

Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined — do not overmix, a few lumps are fine.

Let the batter rest for 2-3 minutes while you heat your pan.

Heat a non-stick pan or griddle over medium heat with a small amount of butter or avocado oil.

Using a cookie scoop or 1/4 cup measuring cup, scoop batter into the pan. Slightly flatten the top with the back of a spoon. Optionally press a few blueberries into the top of each pancake.

Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown and cooked through.

Serve warm with maple syrup, breakfast sausage, and fresh berries. Makes about 15 medium pancakes.