Combine the eggs, milk, ricotta and vanilla in a jug. Stir together with a fork or a whisk then add the almonds, flour, cinnamon, ginger and baking powder. Mix until well combined - if it's a bit lumpy that's fine.
Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
In a large frying pan, heat about 1/2 tsp of coconut or vegetable oil. Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium-low heat. The pancake is ready to be flipped when the edges of the surface start to look opaque and bubbles form and burst. Using a metal spatual, flip and cook until golden brown on the other side then remove to a platter. Repeat with the rest of the better (I like to keep the cooked pancakes warm in the oven at 100 F/ 50 C as I cook the others).