FOR THE PANCAKES: Pre-heat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this into the dry ingredients to make a thick batter.
Spray or brush a skillet with canola oil and heat to medium-low. With a ¼ cup measure, drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until browned on the underside and beginning to set (about 2 minutes).
Flip and cook until browned on the second side (about 2 more minutes).
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.
FOR THE BLUEBERRY SAUCE: In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar & water. Bring the mixture to a boil over high heat. Reduce to a simmer and stir in the lemon juice-cornstarch mixture. Simmer while stirring until the sauce has thickened up, about 2 more minutes.
Pour over cooked pancakes and enjoy!
Recipe by Baked in AZ at http://bakedinaz.com/lemon-ricotta-pancakes-w-blueberry-sauce/