In a medium mixing bowl, whisk together the flour, baking soda, and salt until well combined.
To the combined dry ingredients, add the almond milk, Greek yogurt, maple syrup, and vanilla extract. Gently stir all the wet and dry ingredients together just until they are combined, being careful not to overmix.
Prepare a non-stick skillet or griddle by lightly drizzling it with a small amount of olive oil. Heat the skillet over medium heat.
Working in batches, scoop the batter onto the preheated skillet or griddle.
Cook the pancakes for 2-3 minutes per side, or until the bottoms are lightly golden brown.
Flip the pancakes and cook for an additional 2-3 minutes on the other side until fully cooked through.
Repeat steps 5-7 with the remaining batter, adding a light drizzle of oil to the skillet between batches as needed.
Serve the guilt-free Greek yogurt pancakes warm, with any desired toppings or accompaniments.