In a large mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to ensure the pancakes remain light and airy.
Carefully fold the fresh blueberries into the batter using a spatula, taking care not to crush the berries.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.
Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch in the center.
Serve immediately while warm, garnished with extra lemon zest if desired.