Add the ghee to a pan and place the pan on the stove at medium heat.
Allow the pan to heat up and the ghee to melt.
Meanwhile, add the egg white powder, coconut flour, baking powder, and almond flour to a small bowl. Stir the dry ingredients.
Next, add the soy milk and coconut oil to the dry ingredients and stir to form a pancake batter.
Scoop 1/3 or ¼ of the batter out and onto the skillet.
Cook the pancake on each side until golden.
Repeat with the remaining batter.
Top the pancakes with dairy free butter and maple syrup.