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Place all the ingredients, into a mixing bowl and whisk well. Set aside for 5 minutes.
Place a nonstick frying pan over medium-low heat.
Once warm, add about 1 teaspoon of ghee, followed by ¼ cup of pancake batter, per pancake. (You can use butter if you don't have ghee to grease the pan. We use ghee because it does burn as easily as butter in the pan)
Place a lid on the pan and cook for 2-3 minutes, or until the tops have set and small bubbles appear. Flip and cook for 1-2 minutes uncovered, or until cooked through. Repeat until all the batter is used up.
Serve your pancakes warm with your preferred toppings - butter, sugar-free maple syrup, Keto Whipped Cream or even Low Carb Vanilla Ice Cream!