PREPARATION:

1. Mix cream, mascarpone, almond extract and brown sugar in a small bowl to make topping, reserve.
2. Mix 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.
3. Heat 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.