Mix dry ingredients in a bowl: flour, dry yeast, sugar and spices.
Combine yogurt and water and heat to ~105 F (~42 C). Don't over heat or the yeast won't work properly.
Pour yogurt-water mix to the dry ingredients and knead for a few minutes, add oil and keep on kneading for a few minutes.
Shape the dough into 10 (or more) thick pancakes. Let rise covered in a warm place for about 30 minutes.
Warm oil in a pan and add pancakes. Cook pancakes in mid temperature for about 2 minutes per side.
Optional: when still warm, brush the pancake buns with coconut oil and coat with sugar.
Let chill for a while and fill the pancakes with almond paste, raspberry jam (or raspberries) and lots of whipped cream. Enjoy!