Add the flour, baking powder and a pinch of salt to a bowl. Mix to combine and make a well in the centre. In a separate bowl, combine the vanilla extract, eggs, kefir and honey, then pour into the dry ingredients. Gradually combine with a whisk and place in the fridge for 10 minutes to rest.
Add 1 tsp sunflower oil to a large non-stick pan on a medium heat. Ladle a quarter of the batter into the pan. Cook for 2-3 minutes on each side until tiny bubbles start to show on the surface, then flip and cook on the other side for another 2 minutes.
Transfer the cooked pancakes to a plate and cover with tin foil to keep warm. Add 1 tsp more oil each time you empty the pan and repeat until all the batter has been cooked.
Meanwhile, put the berries in a pan and cook over a gentle heat for 5-6 minutes, or until they just start to break down. Serve the pancakes with the compote on top and a drizzle of honey.