In a medium bowl, mix flour, sugar, salt and baking powder. In a separate bowl whisk together buttermilk, egg yolks, ricotta, lemon juice and lemon zest, add the dry mixture and stir until incorporated.
In another bowl, beat egg whites & a pinch of salt with an electric mixer until they hold stiff peaks. Gently fold the egg whites into the ricotta mixture, then fold into the batter mixture. Stir in blueberries just until mixed. Do not over mix.
Heat a griddle over low-medium heat. Brush the griddle with coconut oil. Working in batches, pour the batter onto the griddle and cook the pancakes 1 to 2 minutes on each side, or until they are golden, brushing the griddle with additional coconut oil as needed.
Serve pancakes with drizzled maple syrup, powder sugar or with a dollop of sweeten ricotta cheese.