Rinse and gently pat dry the fresh berries; chop larger berries like strawberries into bite-sized pieces. Roughly chop the nuts or pulse them in a food processor for smaller bits.

Toast the nuts lightly in a dry skillet over medium heat for 3–5 minutes until fragrant.

In a large bowl, whisk together the 3 eggs, 1 cup Greek yogurt, your chosen sweetener (start with 1–2 tablespoons), and 1 teaspoon vanilla extract until smooth.

Sift or whisk together 1 cup flour and 2 teaspoons baking powder, then gently fold into the wet mixture until just combined.

Add a tablespoon of milk or water at a time if the batter seems too thick.

Heat a non-stick skillet or griddle over medium heat with a small dab of oil or butter.

Spoon 1/4-cup portions of batter onto the surface; cook until bubbles appear, about 2–3 minutes.

Flip and cook another 1–2 minutes until golden.

Stack pancakes in bowls and top with remaining berries, chopped nuts, Greek yogurt, and drizzle with maple syrup.