Mix lemon zest and juice, chickpea flour, ricotta and eggs together in a large bowl. Add the almond milk, just a few tablespoons at a time so you can make sure the batter stays nice and thick as you mix it.

Heat a griddle or skillet, and when it’s hot add cutter or coconut oil. Pour the batter in 1/4 cups onto the griddle. Feel free to flatten the pancakes slightly with the back of a spatula.

Cook over light to medium heat, and VERY carefully (they can be crumbly if you don’t want long enough) flip them over. They are delicate, keep in mind.

Cook an additional 3-4 minutes on second side or until golden brown.

Serve with syrup, coconut butter, or anything you’d like to put on top!