Step 1

Preheat oven to 200ºF. Whisk together coconut flour, arrowroot, lemon zest, baking soda, and salt in a large bowl. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth, about 15 seconds.

Step 2

Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.

Step 3

Heat a griddle or large skillet over medium. Brush with butter, and drop batter by scant 1/4 cupfuls, spreading to form 3-inch pancakes. Cook until bubbles form and pop and undersides are golden, 2 to 3 minutes. Carefully flip and cook until golden on both sides and cooked through, 1 to 2 minutes more. Keep warm in oven while cooking remaining pancakes.

Step 4

Make Ahead: Let pancakes cool completely; wrap in plastic wrap, and refrigerate or freeze. Reheat in a skillet or toaster oven.