In a medium bowl, whisk together yogurt, eggs, almond milk, maple syrup and vanilla extract. In a larger bowl, whisk together tapioca and almond flour, baking powder and salt. Pour wet ingredients into dry ingredients and mix until well combined.
Heat up a large griddle pan over medium and grease.
Use an ice cream scoopto scoop about ¼ cup of the batter onto the greased hot griddle and cook the pancakes until the begin to bubble, about 2-3 minutes, then flip and cook for another 2-3 minutes. The batter should be 10-12 three inch pancakes.
While the pancakes are cooking, place the ingredient for the blueberry compote in a small saucepan over medium heat and cook for about 8-10 minutes, until the berries begin to burst and soften. Stir every couple minutes to keep from sticking to the bottom.
Top the pancakes with the blueberry compote and a little extra maple syrup!