Add the almond flour, sweetener, baking powder, and salt to a medium sized bowl. Whisk to combine.
Add the eggs, milk, butter/oil, and vanilla extract and whisk again before adding the lemon zest, ricotta, and blueberries and stirring with a spatula until just combined.
Heat a bit of oil or butter in a frying pan on medium heat. Add about 2 tbsp of the pancake batter. When the edges of the pancake starts to get bubbly, gently flip it. (Careful - I find that almond based pancakes are a bit harder to flip than traditional ones. You'll get the hang of it, though.) Repeat until you're out of batter (adding more butter or oil as needed) and enjoy!