Combine the flour, salt, baking powder, baking soda, lemon zest and poppy seeds in a large mixing bowl.
In a medium bowl or 4-6 cup measuring cup, whisk together the ricotta, buttermilk, egg yolks, vanilla, and maple syrup.
Pour the wet mixture into the dry ingredients and stir until just combined.
Stir in the egg whites. They do not need to be beaten.
Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 350 degrees.
*No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk or a non-dairy milk; or kefir; or 1 Tbs. lemon juice or apple cider vinegar + 3/4 cup any kind of milk.