- 2/3 cup water, (158ml)
- 2 large eggs
- 1 large egg white
- 1/4 cup ghee, (45g, 1 1/2 ounces) divided, melted and cooled
- 2 tablespoons honey, (30ml)
- 1 teaspoon pure vanilla extract, (5ml)
- 2 1/2 cups almond flour, (216g, 7 1/2 ounces)
- 1/2 cup arrowroot flour, (57g, 2 ounces)
- 1 teaspoon cream of tartar, (4g)
- 1/2 teaspoon baking soda, (2g)
- 1/2 teaspoon kosher salt, (3g)
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 1/4 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.
Calories 194 Calories from Fat 126
% Daily Value*
Fat 14g 22%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 39mg 13%
Sodium 220mg 9%
Potassium 174mg 5%
Carbohydrates 13g 4%
Fiber 3g 12%
Sugar 4g 4%
Protein 7g 14%
Vitamin A 50IU 1%
Calcium 60mg 6%
Iron 1.1mg 6%