Whisk together flour, baking powder, baking soda, salt, stevia, lemon zest. Set aside.
Whip egg whites until stiff. Set aside.
Mix milk with lemon juice, lemon zest, egg yolks, 2 tablespoons melted coconut oil, vanilla.. (save one tablespoon for cooking)
Add in ricotta cheese.
Add in flour mixture.
Add in whipped egg whites, gently.
Don't worry about lumps. They will smooth out during cooking.
Melt a small amount of coconut oil on griddle or non stick pan. Use medium low heat.
Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.