Pre-heat oven to 450°F.

Put butter in a pan and let the butter melt, coating the bottom. Make sure it is a deep pan that can go into the oven. If you don't have one you could transfer the fruit over to a casserole dish before adding in the pancake mixture.

Add fruit and cook until soft.

in a medium bowl mix together heavy cream, greek yogurt, and eggs until well incorporated.

In a separate bowl, mix together all the dry ingredients until combined.

Add dry ingredients to the wet ingredients and mix well with a wooden spoon.

Add vanilla and mix in.

When the fruit is cooked and softened, mash down any big strawberries so the fruit is more uniform in size.

Pour the pancake mixture over the fruit in the same pan you cooked the fruit in or transfer the fruit to a casserole dish and then pour the pancake mixture over fruit.

Bake for 13-15 minutes or until toothpick comes out clean in the center and it is golden brown on top.

Let cool for a few minutes before serving.

Cut and serve with whipped cream or powdered erythritol (optional).