Preheat: oven to 375 degrees, and place an 8 or 9 inch cast iron pan on the center rack to preheat.
Make the batter: In a bowl, whisk together the eggs, yoghurt, vanilla, and 3 TB date syrup until smooth. Add in the almond flour, salt and baking powder and stir until just combined.
Prepare the pan: Carefully remove the hot pan from the oven and place a pat of butter in it to grease, or spray your favorite oil, being sure to cover the sides as well.
Bake: Pour the batter into the pan evenly, sprinkle with 1 cup blueberries and place in the oven to bake for 20-25 minutes, until golden brown around the edges and a toothpick placed in the center comes out clean.
Make the topping: While the pancake is baking, place 1 cup of blueberries and 1 TB date syrup into a saucepan over medium high heat. Once the mixture is starting to bubble, reduce heat to low and continue stirring until a gooey sauce forms.
Serve: Once the pancake is finished cooking, allow it to cool for 10-15 minutes. Add a generous dollop of greek yogurt to the center, and then drizzle your blueberry sauce. Swirl with a spoon until combined, and add some date syrup on top if desired. Enjoy!
