In another medium bowl, whisk together the egg, maple syrup, and vanilla. Next, add the ricotta and whisk to combine. Last, whisk in the almond milk until mixture is thoroughly combined. Gradually add the dry ingredients to the wet, folding together with a rubber spatula. Mix until just combined.
Repeat until all the batter is gone. In the meantime, in a medium saucepan or pot, bring the blackberries, water, maple syrup, lemon juice, and vanilla to a boil. Once boiling, reduce to medium and simmer for 5-7 minutes, mashing the blackberries with a fork to help them break down. Cool slightly.
*Nutrition information calculated without compote.