In a medium bowl, whisk together the flour, soda and salt

In a separate bowl, whisk together the ricotta, egg yolks, milk, lemon zest, lemon juice and vanilla. Add to the flour mixture and whisk just until combined. Gently stir in butter.

Using a mixer, whip the egg whites on medium-low speed until foamy, then increase the speed and whip until soft mounds form (about 1-2 minutes). Slowly add the sugar while continuing to whip the egg whites until glossy peaks form (about 1-2 minutes more). Gently fold the egg whites into the pancake batter with a spatula.

Heat a griddle to medium heat and spray lightly with cooking spray when it is hot. Pour about ¼-cup of batter to form each pancake, leaving 2 inches between each pancake.

Cook pancakes until edges are set and bubbles appear at the surface of the pancake (2-3 minutes), then flip with a spatula and cook until the other side is golden brown and the pancake is cooked through (another 2-3 minutes).

Remove pancakes from griddle and serve immediately, dusting with powdered sugar, or keep them warm in a preheated oven while cooking the remaining pancake batter.

Combine the coconut milk and cornstarch in a small saucepan and whisk together until there are no clumps remaining.

Set pan on the stovetop over medium heat and add the sugar, salt, and corn syrup.

Cook, stirring frequently, over medium heat just until the syrup begins to thicken a bit. Do not let the syrup come to a boil, as the syrup will continue to thicken as it cools.

Remove from heat and stir in the vanilla and coconut extract. Serve over pancakes and store remaining syrup in the refrigerator for up to a week.