In a large mixing bowl, whisk together organic white self-raising flour, wholemeal self-raising flour, baking powder, raw sugar, and salt until thoroughly blended.

In a separate bowl, whisk the eggs, melted light butter, pure vanilla extract, and Greek yogurt until the mixture is smooth and creamy.

Pour the unsweetened almond milk into the yogurt mixture, blending until completely lump-free.

Carefully pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently stir until just combined.

Preheat a non-stick pan or griddle over medium heat, lightly greasing it with butter or cooking spray.

Pour pancake batter onto the heated pan, forming 4-inch rounds. Cook each pancake for about 3-4 minutes, then flip and cook another 2-3 minutes.

In a small saucepan, combine diced strawberries, sugar, and water over medium heat. Stir occasionally as the mixture simmers for 4-5 minutes.

In a bowl, blend the remaining Greek yogurt with light whipped cream until combined.

Stack pancakes on a plate, generously ladling strawberry sauce over the top and adding the creamy yogurt topping.