1. Whisk the wet ingredients: In a medium bowl, beat the eggs well. Stir in the almond milk, olive oil or melted coconut oil, and vanilla extract until mixed.

2. Combine the dry ingredients: Add the almond flour, plant-based protein powder, baking powder, cinnamon, and sea salt to the bowl. Stir with a spatula until smooth. Let the batter rest for 3 minutes to thicken.

3. Heat the skillet: Place a nonstick skillet or cast-iron pan over low-to-medium heat. Add a few drops of avocado oil or olive oil to coat the surface. Keep the heat low and gentle, as almond flour and protein powder brown faster than wheat flour.

4. Pour the batter: Scoop 2 to 3 tablespoons of batter onto the pan for each pancake.

5. Add the berries: Gently press 3 to 4 blackberry pieces into the top of each pancake while it cooks.

6. Flip carefully: Cook for 3 to 4 minutes until the bottom turns light golden brown and the edges look set. Slide a thin spatula underneath, flip, and cook for another 1 to 2 minutes until cooked through.

7. Serve: Stack them up and top with extra fresh blackberries and a drizzle of almond butter.