In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, and kosher salt until well blended.

In a separate bowl, whisk together ricotta cheese and eggs until smooth, then add lemon zest, vanilla extract, and honey or maple syrup.

Fold the wet ingredients into the dry mixture gently until just combined; let the batter rest for 5 minutes.

Preheat skillet over medium heat, add a little butter, and pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes, then flip and cook until golden brown.

Serve warm with maple syrup, Greek yogurt, or additional lemon zest.