In a medium sized bowl, combine the eggs, sugar, ricotta cheese, milk, lemon zest, vanilla extract, and almond extract. Whisk until well combined. 

To the same bowl, add the almond flour, tapioca flour/starch, and kosher salt.

Preheat a large nonstick skillet or griddle pan. LIGHTLY grease the pan with butter or nonstick spray, not too much or the pancakes spread out too thin. Spoon the pancake batter into the preheated skillet into 3-inch size pancakes. Cook for about 2 minutes per side until golden brown.

Keep the pancakes warm by placing them on a baking sheet lined with a cooling rack in a preheated oven (at 200 degrees F) until ready to serve. Serve with salted butter, maple syrup or honey and lots of fresh berries. Enjoy!