Ingredients

The following ingredients have 4 Servings
  • ⅔ cup water
  • 2 large eggs
  • 1 large egg white
  • ¼ cup ghee (divided, melted and cooled)
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups almond flour
  • ½ cup arrowroot flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Instruction

  • Add water, eggs, egg white, 3 tablespoons melted ghee, honey, and vanilla in a blender.
  • Blend on high speed until light and frothy, 30 seconds.
  • Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to the blender.
  • Blend on medium speed until smooth and combined, 1 minute. It should be a thick, but pourable pancake batter.
  • Heat a 12-inch nonstick pan over medium heat. Add 1 teaspoon of the ghee, heat until shimmering.
  • Use a paper towel to carefully wipe out some of the ghee, leaving a thin and even film in the bottom and sides of the pan.
  • Add ¼ cup of batter per pancake, adding to the pan in three places.
  • Cook until edges are set and the bottom is golden about 3 to 4 minutes.
  • Flip and cook until the other side is cooked through and golden, 3 to 4 minutes.
  • Serve immediately or keep warm in a 200°F (93°C) oven set on an oven rack set in a sheet pan.
  • Repeat process with ghee and remaining batter.