The Pancakes Heat a griddle or cast iron pan to 250 - 300F or medium high.In a large mixing bowl, combine the oat flour, sorghum flour, tapioca flour, baking powder, psyllium, cinnamon, cardamom, and sea salt.Add the apple cider and stir to combine.Separate the egg yolks from the whites.Add the yolks to the batter, and stir to incorporate the yolks completely. Set the batter aside.Add the egg whites to a large bowl. Using an electric whisk, whip the egg whites to soft peaks.Gently fold the egg whites into the batter about 1/2 cup at a time until you can just barely so any streaks of whites left in the batter.Spread ghee and coconut oil over your hot frying surface (I use about a teaspoon at a time).Ladle out your pancakes in whatever shapes or sizes you like. I like to make 4" pancakes on my griddle.Flip the pancakes when the bubbles in the center begin to pop. Cook about 1 minute more after you flip. Remove from the griddle or pan and set onto a plate -- covering with a clean kitchen cloth to keep them warm. Repeat the frying process until you've used up all of your batter. Serve with maple syrup or honey and whipped coconut cream! And coffee. Always coffee. The Whipped Coconut Cream Using a fork, blend the coconut cream and the raw honey together.Cool in the fridge for 30 minutes (for a soft consistency) to 3 hours (for a thick consistency).Once cooled, whip with an electric whisk for 1 minute.Spoon out into a little bowl to serve alongside your pancakes.