Preheat oven to 350F. Grease a 10” skillet with butter or vegetable oil.
Separate eggs, saving yolks for later and whip egg whites until stiff.
Combine all dry ingredients (almond flour, oats, baking soda, salt, cinnamon) in one bowl and whisk together wet ingredients (egg yolks, honey, yogurt) in another. Leave egg whites until later.
Pour wet into dry ingredients and whisk until incorporated.
Stir in blueberries, reserving a few blueberries to scatter on the top and thyme.
Fold in the egg whites.
Top with a handful of blueberries.
Bake for about 25 minutes or until golden in color and toothpick comes out clean.
Serve with maple syrup, vanilla yogurt or whipped cream.