Bring non-stick griddle or large non-stick skillet over medium heat.
Combine flour, baking powder, stevia and salt in a small mixing bowl.
In a medium mixing bowl, whisk together eggs, plain Greek yogurt, water and lemon juice.
Add flour mixture, into the egg mixture and stir until combined.
For each pancake, measure out ¼ cup batter onto hot skilled cook for about 2-3 mins on each side, until golden brown.
In small blender, add yogurt, milk, lemon juice, and raspberries. Pulse a few times in blender until ingredients combined, but raspberries not totally pureed.
Serve pancakes warm with sauce on top and lemon zest and additional berries, if desired.