Start the pancakes by mixing together the 3 egg yolks with the ricotta cheese in a bowl. In another bowl, whip the egg whites until stiff and glossy. Fold the flour and baking powder into the cheese mixture, and then fold in the whipped egg whites. Finally, fold in ½ of the fresh blueberries. You are now ready to cook the pancakes. Heat a little vegetable oil in a large, non-stick frying pan. When hot, drop the pancake mixture into large circles in the pan. Spread out and cook on both sides for only 1-2 minutes, as they will cook very quickly. When ready, remove the ricotta and blueberry pancakes from the pan serve whilst still warm drizzled with the maple syrup and topped with the chopped pecans and remaining blueberries.