Preheat a large non-stick griddle over medium heat.
Melt the coconut oil in a large bowl. Whisk in the almond milk until incorporated, then add the eggs, coconut sugar and vanilla until well combined.
Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
Serve with maple syrup and fruit if desired. Enjoy!
Notes
Leftover pancakes may be stored in an air tight container in the refrigerator for up to 3 days.
If you don't have arrowroot starch or coconut flour on hand, you may omit them and add 1/4 cup more almond flour (total of 2 cups). The texture will be less fluffy and more dense, however.
Customize your pancakes by adding blueberries, chocolate chips, citrus zest, flavored extracts or cinnamon.
Make these almond flour pancakes keto by replacing the arrowroot starch with the same amount of almond flour and substituting the coconut sugar with a keto friendly sweetener.