Lemon poppy seed ricotta pancakes with blueberry sauce

 the Pancakes:

15 ounces low fat ricotta cheese

2 tablespoons granulated sugar

2 large eggs

zest of 2 lemons

1 tablespoon lemon juice

1 teaspoon vanilla extract

2/3 cup whole wheat pastry flour (or all-purpose flour)

1 teaspoon poppy seeds

cooking spray

For the Sauce:

1½ tablespoons fresh lemon juice (about ½ lemon)

2 teaspoons cornstarch

2 cups blueberries

¼ cup sugar

2 tablespoons water

¼ teaspoon salt