In a medium mixing bowl, whisk together the low-fat ricotta cheese, whole eggs, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and well-combined.
In a separate small bowl, sift together the oat flour, baking powder, and sea salt.
Gently fold the dry ingredients into the wet ricotta mixture using a spatula, being careful not to over-mix so the pancakes remain light and airy.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick griddle or skillet over medium-low heat and lightly grease with the coconut oil.
Scoop the batter onto the griddle using a 1/4 cup measure for each pancake, leaving space between them.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Serve immediately while warm, perhaps with a squeeze of fresh lemon juice or a few extra berries on top.