In a medium bowl, whisk together the ricotta, eggs, orange zest, juice, and vanilla until smooth and well blended. The mixture should be light but creamy.

In a separate bowl, stir together the almond flour, baking powder, salt, and sweetener (if using). Make sure there are no clumps.

Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick but scoopable—don’t overmix.

Preheat a non-stick or well-greased skillet over medium-low heat. Let it warm fully so the pancakes cook evenly.

Spoon small rounds of batter onto the skillet (about 2–3 tablespoons each) and spread slightly with the back of the spoon. Cook until the edges are set and small bubbles appear on the surface.

Flip carefully and cook the other side until golden and cooked through. Serve Orange Ricotta Pancakes warm with toppings like a dusting of sweetener, fresh berries, Greek yogurt, or extra orange zest.