Wonderfully fluffy perfect paleo pancakes! This recipe has been tested and tweaked several times to get a fluffy light texture that is as close as possible to regular pancakes, you won't miss the gluten, grains or refined sugar!
Carefully separate the egg yolks from the whites. Add the whites to the bowl of your stand mixer and beat on medium high until the egg whites form stiff peaks, do not over beat them.
In a blender add the egg yolks, honey, water, and vanilla, then blend together.
In a separate bowl add the almond flour, tapioca starch, cream of tartar, baking soda, and salt and whisk them together to combine. Make sure the baking soda does not have lumps or you may taste it in the pancakes.
Add the flour mix to the blender with the egg yolks, water, honey mixture and blend again to combine, make sure you scrape the sides of the blender.
Add about a cup at a time of the wet pancake mixture to the beaten egg whites and gently fold them in, until they are just combined.
DO NOT use the mixer (or blender) or you will lose the benefit of the whipped egg whites and your pancakes will be very flat.
Using a suitable non stick skillet or well greased cast iron pan, add a little oil and spread it out to coat the pan.
Add about two tablespoons of pancake batter to the pan for one pancake.
You may need to spread the batter with the back of a spoon in order to get a circular pancake shape.
Cook for about 3-4 minutes per side on a medium heat.
Adjust the heat for the first pancake if you need to, to ensure it does not burn before you turn it.
It will take longer than a regular pancake to cook and will probably not have bubbles on the top.
Best served hot and eaten right away!