In a large mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Stir in the fresh lemon zest to distribute the citrus aroma throughout the wet base.
Add the oat flour, baking powder, and sea salt to the bowl, folding gently with a spatula until the dry ingredients are just incorporated.
Carefully fold in the fresh blueberries, being careful not to over-mix or crush the berries.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each one.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until both sides are golden brown and the centers are cooked through.
Serve immediately while warm, optionally garnished with extra lemon zest or a spoonful of Greek yogurt.