Preheat a skillet over medium heat. Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.

Mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.

Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.

For the ¼ cup of blueberries, you will need to add 2-3 blueberries per pancake. Exact number of berries you have will depend on their size, so feel free to halve them if needed.

Add butter to the preheated skillet. Wait for the butter to melt.

Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.

Serve with sugar free syrup, or additional berries.