In a large mixing bowl, whisk milk, egg yolks (reserve whites in a separate clean bowl), honey, citrus zest, flour, baking powder and a good pinch of salt together until well combined. Lightly whisk ricotta - leaving it a little lumpy is fine.
Whisk egg whites until soft peaks form. Fold into ricotta mixture using a large metal spoon, keeping mixture nice and light.
Heat 1 tsp coconut oil in a large non-stick fry-pan on low-medium heat. Cook pancakes (about 2 tablespoons of mixture per pancake) for a few minutes on one side, before flipping delicately with a spatula to cook for a further 2-3 minutes on other side or until puffed and golden. You should be able to cook 4 pancakes at a time so you'll be doing three batches and adding coconut oil in between batches. Transfer to a plate and keep warm.
To serve, divide pancakes between plates, top with a dollop of yoghurt, sliced feijoa and drizzle over a little honey.