In a large bowl, add the dry ingredients. Whisk to blend
In a smaller bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients and whisk quickly to blend. Whisk for 4-5 minutes to ensure there are no lumps.
Heat a cast iron skillet or nonstick pan with coconut oil.
Add one soup ladle of batter to the pan. Pick up the handle and swirl the batter around to cover the whole bottom of the pan.
Cook on each side for 2-3 minutes.
Remove the blintz to a plate.
In a bowl, add the cheese, sugar, lemon juice, and vanilla and mix well.
Take a blintz and add cheese mixture and jam.
Fold the blintz by folding over one side over the cheese and jam. Fold the two vertical sides over the first fold. Roll the blintz over to fold the last side. (see photos above.)
Add the last tablespoon of oil to the pan and heat.
Place the folded blintz in the pan and cook 3-4 minutes on each side. This will give a bit of crispiness to the outside of the blintz.
Remove from the pan and dust with powdered sugar