In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In another bowl, combine the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.

Gently fold the ricotta mixture into the dry ingredients just until combined. Do not over mix. This batter will be thick.

Heat a griddle or a nonstick skillet over medium heat and coat with canola oil.  Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blackberry sauce.  Makes about 10 pancakes.