First, make the raspberry compote by heating the preserves over medium heat in a saucepan, stirring with a wooden spoon. Once the preserves are warmed through after about a minute, add the water and stir to incorporate to develop a thinner consistency. Turn off the heat and cover the pot while you prep the rest of the dish. Reheat before serving if necessary.
Combine dry ingredients in a large bowl and set aside.
Separate the egg yolks from the egg whites, and set the egg whites aside.
Combine greek yogurt, almond milk, egg yolks, lemon juice and zest, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the yogurt and milk mixture, stirring gently until just combined.
Whisk the egg whites in a mixer or with a handheld mixer until they form stiff peaks. Gently fold the egg whites into the batter. (Whisking the egg whites separately makes the pancakes extra fluffy)
Heat a cast iron pan, nonstick pan, or a griddle over medium-high heat. Melt a small bit of butter in the pan, enough to coat the surface. Use a ⅓-cup measure to pour batter onto the heated pan. Cook the pancakes for about 3 or 4 minutes, until you see a few bubbles popping through the pancakes and the undersides begin to turn slightly golden. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
Serve pancakes with raspberry preserves, additional lemon zest, and fresh raspberries if you have them!