In a food processor or blender, blend eggs, ricotta, oil, flour, garlic, lemon zest, and salt. Pulse in greens and chives.

Heat 1/2 tablespoon of oil in a nonstick or cast-iron skillet over medium heat. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2–3 minutes. Flip and cook until pancakes are browned on the bottom and centers are just cooked through, about 1 minute. Serve with your favorite topping or Lettuce Soup.