In a separate bowl, beat the ricotta cheese until smooth and creamy (about 2 minutes). Add the egg yolks, lemon zest and salt and beat until very smooth and fluffy. Take a scoop of the egg whites and mix into the yolk mixture to lighten it up some, then fold the yolk mixture into the whites.
Heat a griddle or skillet over medium heat until hot then spray with gluten-free oil spray.
Scoop about 1/3 cup of the mixture onto the griddle for each pancake. The batter will be really fluffy so I push it down slightly with the bottom of the measuring cup to flatten it out a bit. Cook over medium heat until browned on the bottom and the batter is cooked through (about 5 minutes). Flip over and cook until the pancakes feel firm to the touch. This just takes another minute or two.