PREHEAT OVEN TO 200 DEGREES.
IN A LARGE BOWL, WHISK TOGETHER FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT.
IN A MEDIUM BOWL, WHISK TOGETHER RICOTTA, EGG, EGG WHITES, LEMON JUICE, LEMON ZEST AND CANOLA OIL. FOLD THIS MIXTURE INTO THE DRY INGREDIENTS TO MAKE A THICK BATTER.
BRUSH A NONSTICK SKILLET WITH CANOLA OIL AND HEAT OVER MEDIUM-LOW. WITH A 1/4 CUP MEASURE, DROP THE BATTER ONTO THE SKILLET, SPREADING IT SLIGHTLY.
COOK THE PANCAKES UNTIL BROWNED ON THE UNDERSIDE AND BEGINNING TO SET, ABOUT 2 MINUTES. FLIP AND COOK UNTIL BROWNED ON THE SECOND SIDE AND COOKED AT THE CENTER, ABOUT TWO MINUTES LONGER.
TRANSFER THE COOKED PANCAKES TO A BAKING SHEET AND PLACE IN THE OVEN TO KEEP WARM. BRUSH THE GRIDDLE OR SKILLET WITH THE REMAINING OIL AND REPEAT WITH REMAINING BATTER.
BLUEBERRY SAUCE
1-1/2 TABLESPOONS FRESH LEMON JUICE
2 TEASPOONS CORNSTARCH
2-1/4 CUPS FRESH OR FROZEN BLUEBERRIES
1/3 CUP SUGAR
2 TABLESPOONS WATER
1/4 TEASPOON SALT
IN A SMALL BOWL, COMBINE THE LEMON JUICE AND CORNSTARCH, THEN SET ASIDE.
IN A MEDIUM SAUCEPAN, COMBINE THE BLUEBERRIES, SUGAR, WATER AND SALT. BRING MIXTURE TO A BOIL OVER HIGH HEAT. REDUCE TO A SIMMER AND STIR IN LEMON JUICE-CORNSTARCH MIXTURE. SIMMER, STIRRING, UNTIL THE SAUCE THICKENS SLIGHTLY, ABOUT 2 MINUTES MORE. COVER AND SET ASIDE.