In a medium bowl, whisk eggs, oil, maple syrup, and vanilla.
Whisk in baking soda, salt then the blanched almond flour.
Fold in 1/2 cup of the berries and zest ( optional).
Heat a large cast iron skillet or griddle, with 1 T butter or coconut oil on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form.
Flip with a spatula, and turn heat down to med-low– cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until cooked through.
Stack pancakes, top with fresh berries and pour a little maple syrup over top.
Feel free to sub other berries. If using strawberries, slice before adding to the batter.