In a large bowl, combine the almond flour, baking soda, and salt. In a medium bowl, whisk together the eggs, milk, maple syrup, oil, vanilla extract, and lemon juice. Add the egg mixture to the almond flour mixture and stir until just combined.

Coat a griddle or large nonstick skillet with cooking spray and heat over medium heat. Drop pancake batter by 1/4 cup portions onto the griddle and spread to form 6-inch round pancakes. 

Cook for about 3 minutes or until pancakes begin to brown around the edges and from bubbles in the middle. Do not overcook. Flip and cook for another minute. 

Place raspberries, sugar, and cornstarch in a large, microwave-safe bowl. Toss until ingredients are well combined.  Microwave on high for two minutes.  Stir and microwave again for another 2 to 3 minutes. Serve warm. 

Per Serving: Calories: 484, Carbohydrate: 34 grams, Fiber: 10 grams, Protein: 18 grams, Fat: 34 grams, Saturated fat: 4 grams, Cholesterol: 211 milligrams, Sodium: 430 milligrams, Calcium: 200 milligrams.