In a bowl, combine ricotta cheese, eggs, lemon juice, and lemon zest until well mixed.

Add gluten-free flour, sugar, baking powder, and salt to the ricotta mixture. Mix thoroughly.

Heat a non-stick frying pan or griddle over medium heat.

Add oil to the pan and spread evenly using a paper towel.

Pour a small amount of batter onto the hot pan to form pancakes approximately 3 1/2 to 4 inches (10 cm) in diameter. Use a spoon to spread the batter evenly.

Cook until the top of the pancake appears dry, then flip and cook the other side until golden brown and cooked through.

While cooking the pancakes, prepare the blueberry sauce by placing blueberries, water (if using fresh blueberries), lemon juice, and sugar in a small pan.

Cook the blueberry sauce over medium heat until it becomes bubbly and the blueberries begin to break down.

Dissolve cornstarch in a tablespoon of water to create a slurry.

Add the cornstarch slurry to the blueberry sauce and stir continuously.

Continue cooking until the sauce has thickened to your desired consistency. Then, turn off the heat.

Arrange the cooked pancakes on plates.

Dust with powdered sugar.

Top with a generous portion of the blueberry sauce.

Serve immediately with love.