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

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

Slowly incorporate the dry ingredients into the wet mixture, blending until smooth batter forms.

You'll want to add about 2–3 blueberries per pancake, but this depends on their size; feel free to halve them if needed.

Add butter to the preheated skillet and wait for it to melt.

Pour the pancake batter into the skillet, add the blueberries, and flip once lightly browned on the outside. Once finished on the other side, repeat with the remaining batter.

Serve with sugar-free syrup or additional berries.