In a large bowl mix the eggs, pure maple syrup, milk, ricotta cheese, lemon zest and juice, and vanilla extract, until smooth.
Then sift the whole wheat flour and baking soda into the wet mixture. Mix to combine but don't over-mix. Gently fold in the blueberries.
Heat up your griddle with butter or coconut oil. Scoop about 1/3 cup of batter into the pan. Wait for bubbles to appear and then flip. Cook for another minute or so.
To prepare the topping, heat up the blueberries in the microwave for about 1 minute. Or you can also heat it on the stove in a non-stick pan or small casserole. Transfer the sauce to a bowl.
Serve the pancakes with a dollop of greek yogurt, drizzle of blueberry sauce and pure maple syrup. You can store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
*If using non self-raising flour, add 1 teaspoon of baking powder into the flour.