Separate the eggs and place into two separate bowls. Add the flour, baking powder, milk and vanilla essence to the yolks. Whisk together until smooth.
Whisk the egg whites until soft peaks are formed, then gently fold half of them into the bowl with the yolks. Add the remainder and continue to fold until almost all the egg white has disappeared – it’s fine if a few small lumps still remain.
Brush a non-stick pan with the olive oil and put over a medium heat. Pour a quarter of the mix into the pan and cook for 1-2 minutes on each side. Repeat until you have four pancakes. Serve each pancake piled with the fruit, a dollop of yogurt and a drizzle of honey.