What You’ll Need: 1 cup ricotta cheese 1/3 cup confectioners’ sugar plus more for garnish 2 teaspoons French vanilla creamer 2 cups pancake and biscuit mix (Test Kitchen used Bisquick) 1 tablespoon granulated sugar 3/4 cup almond milk 2 eggs 3 tablespoons butter 2 tablespoons mini chocolate chips 2 tablespoons sliced almonds (optional) What To Do: In a medium bowl, combine ricotta cheese, 1/3 cup confectioners’ sugar, and the vanilla creamer; mix until smooth. Refrigerate until ready to use. In a large bowl, combine pancake mix, granulated sugar, almond milk, and eggs; mix with a wooden spoon until batter is smooth. In a skillet or griddle over medium-low heat, melt 1 tablespoon butter. Pour about 1/3 cup batter onto skillet. When bubbles form on top, flip pancakes and cook 1 minute, or until golden. Repeat with remaining batter, melting remaining butter, as needed. Serve topped with ricotta cheese mixture. Sprinkle with chocolate chips and almonds, if desired.