Whisk together the flour, baking powder, cinnamon and a pinch of salt, then make a well in the centre.
Whisk together the almond milk, maple syrup and vanilla extract with 125ml water until blended. Pour the milk mixture into the flour mixture and stir until evenly combined. Set the batter aside to rest for 10 minutes.
Meanwhile, heat a frying pan over a medium heat with a drizzle of vegetable oil. Stir half the blueberries into the batter. Spoon the batter into the pan and cook for 2 minutes or until the bottoms are golden. Flip and cook for 1 to 2 minutes more, until the pancakes are cooked all the way through.
Mix the stevia and the remaining blueberries in with the yogurt. Top your pancake stack with your yogurt and blueberry mix.