Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside. Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds. Stir into flour mixture just til moistened.
Gently fold in egg whites. Drop by rounded tablespoonfuls onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.