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Make the chia jam by placing blueberries and water into a small saucepan, heat until soft and mash. Add the chia seeds and maple syrup and mix to combine. Set aside.
Make the pancakes by placing flour, sugar, baking powder and zest into a large bowl and mix to combine. Add the eggs, ricotta, milk, lemon juice and poppyseeds and mix well to combine.
Heat a medium sized frypan over medium heat, add 1 tbs of butter and once melted, add ~½ cup of pancake batter to the pan. Cook until bubbles form and flip. Cook for 2-3 minutes, remove from the pan and repeat with remaining mixture.
Serve pancakes with yoghurt, chia jam and maple syrup.