cream, mascarpone, almond extract and brown sugar in a small
bowl to make topping, reserve.
pastry flour, buckwheat flour, baking powder, stevia, salt
and cinnamon in a medium bowl. In a separate bowl, blend
eggs, vanilla and 1/4 cup water until smooth. Whisk egg mixture
into flour, adding additional water 1 teaspoon at a time
as needed, to make a thick batter.
a griddle to 350°F or hot. Pour batter into small pancakes,
about 2 tablespoons batter per pancake. Cook 2 to 3 minutes
or until browned and puffy (about 1/4- to 1/2-inch thick).
Flip and cook another 2 to 3 minutes. Top each pancake with
a scant teaspoon of mascarpone cheese mixture. Garnish, if
desired, with a fresh raspberry.