1. Place a baking sheet in the oven and preheat it to 325° F. Grease a piece of parchment paper the size of a baking sheet and set aside while the oven preheats.

2. Whisk the pancake mix and arrowroot powder together in large mixing bowl.

3. Place two egg yolks in the mixing bowl with the flour, reserving the other two yolks for another purpose (like our Quick Hollandaise Sauce), and place all four egg whites in a large mixing bowl or the bowl of a stand mixer.

4. Add the milk and vanilla to the mixing bowl with the flour and two egg yolks and mix well (it will be thick and look gritty).

5. Beat the egg whites until they are foamy. Add the coconut sugar and cream of tartar and continue to beat until stiff peaks form. A handheld mixer or stand mixer makes easy work of this.

6. Mix about 1/3 of the egg whites into the batter, then gently fold the remaining egg whites into the batter. You want to fold only enough so no streaks remain, but that the whites remain airy.

7. Using a hot pad, remove the baking sheet from the oven and place the pre-greased parchment on the baking sheet, greased side up. Using about half of the batter, gently place eight dollops of batter, about 3 inches in diameter, on the baking sheet. Use the remaining batter to put another dollop of batter on top of each original dollop.

8. Bake for 16 minutes, or until pancakes are golden brown.

9. While the pancakes are baking prepare your toppings and have them ready to go—the pancakes will deflate slightly as they cool so you want to be ready to plate these as soon as they are done.

10. Once the pancakes are cooked, gently place them on plates and top with desired toppings, and enjoy immediately.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.