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WHY THIS RECIPE WORKS
Perfect pancakes should be fluffy, tender, lightly sweet, and simple to make. For a paleo recipe that would stand up to its traditional counterparts, we started by choosing the flours that would be the base of our recipe. We knew from previ... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead.
Adjust oven rack to middle position and heat oven to 200 degrees. Grease wire rack set in rimmed baking sheet.
Process water, eggs and white, 3 tablespoons melted ghee, honey, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, arrowroot flour, cream of tartar, baking soda, and salt and process until thoroughly combined, about 1 minute.
Heat 1 teaspoon melted ghee in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out ghee, leaving thin film of ghee on bottom and sides of skillet. Using 1/4 cup batter per pancake, portion batter into skillet in 3 places. Cook until edges are set and first side is golden, 2 to 4 minutes.
Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, using remaining 2 teaspoons melted ghee as necessary.