Heat a skillet on medium-low heat and melt lamb tallow or ghee.
Use a spoon to gently spoon 1 tablespoon of batter into the heated pan with the melted fat.
Flip with a small spatula once bubbles start to appear on the top and a few have popped, about 2 minutes. Cook on the other side for another minute or so, or until the edges start to appear firm.
Repeat with the remaining batter.
Start with just 1-2 of these pancakes and see how you do with egg whites. If egg whites are not tolerated, these pancakes can be made with yolks only; just double the amount of yolks and omit whites.
Read more about ghee, including how to make your own for the GAPS Intro Stage 2 here.