In a medium-large bowl, whisk together the unsweetened almond milk, plain Greek yogurt, and fresh lime juice until smooth. Let the mixture sit for 5 minutes to thicken slightly.

Crush a handful of graham crackers into fine crumbs using a zip-top bag and a rolling pin or a food processor. Set these crumbs aside.

In a separate bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, and the prepared graham cracker crumbs.

Preheat your griddle or skillet over medium heat, about 350°F (175°C).

Incorporate the melted coconut oil, eggs, and lime zest into the wet mixture, whisking until well blended. Slowly add the dry ingredients, stirring gently until just combined.

Using a 1/3 cup measuring scoop, pour batter onto the preheated griddle. Cook until bubbles form on the surface, approximately 2-3 minutes, then flip and cook until golden brown.

In a chilled mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form. Gradually add powdered sugar and pure vanilla extract.

Stack the pancakes high on a plate and top with whipped cream and a sprinkle of crushed graham crackers.