In a separate bowl, beat the Ricotta cheese until smooth and creamy, about 2 minutes. Add the egg yolks, lemon zest and salt, and continue beating until it is very smooth and fluffy.
Take a scoop of the egg whites, and mix it into the Ricotta mixture to lighten the mixture a bit. Then fold in the remaining egg whites.
Heat a griddle or skillet over medium heat until hot, then lightly grease the pan with oil (I use a dot of oil, and wipe it around the pan with a paper towel).
Scoop about 1/3 cup of the mixture onto the griddle for each pancake. The batter will be very fluffy, so you will have to push it down slightly to flatten it out a bit.
Cook over medium heat until browned on the bottom and the batter is cooked through, about 5 minutes. Yes, it does take longer than "normal" pancakes, but they will not flip properly if you don't give it enough time. Flip over and cook until the pancakes feel firm to the touch, which is another 1-2 minutes.
These pancakes are very light and souffle-like and will deflate slightly if they sit for very long but will still be delicious. Source: Simply Gluten-Free
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/02/gluten-free-ricotta-lemon-pancakes.html