In a large mixing bowl, combine the part-skim ricotta cheese, whole egg, egg whites, lemon zest, and vanilla extract, whisking vigorously until the mixture is smooth and aerated.
Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated to maintain a light texture.
Gently fold in the fresh blueberries, taking care not to break them so the batter remains clean.
Heat a large non-stick griddle or skillet over medium-low heat and add the ghee, swirling to evenly coat the cooking surface.
Scoop the batter onto the hot skillet using a 1/4 cup measuring cup for each pancake, leaving space between them for easy flipping.
Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface, then flip carefully.
Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.
Serve immediately while warm and fragrant.