In a small bowl, mix together the flour, baking powder, baking soda, and salt.
In a large bowl, mix together the eggs, ricotta, milk, maple syrup, vanilla extract, and lemon juice. Add the dry ingredients and stir just to combine. Do not overmix. Then carefully stir in the lemon zest and blueberries.
Heat a griddle or large pan over medium heat. Then turn the heat down to medium low, and pour 1/4 cup of batter on the griddle for each pancake. They may stick a little, so you can heat up a bit of coconut oil or butter on the griddle before pouring on the batter if you’re not using a non-stick surface. Watch the pancakes carefully, and flip after a minute or two. Peek at the bottom of the pancakes by lifting an edge with a spatula and seeing if they’re starting to brown. Flip the pancakes, and cook on the other side for an additional minute or two.
To make the sauce, heat the blueberries and maple syrup, covered, over medium heat for five minutes. Stir the arrowroot starch together with ½ tsp of water and add it to the blueberry mixture. Stir for a minute, or until it reaches the desired thickness. Add a bit more arrowroot starch mixed with water if needed.
This recipe yields 16 pancakes if you use ¼ cup of batter per pancake. This is about 6 servings.