1. Preheat a griddle to 325°F or set a frying pan over medium heat. Lightly grease the griddle or pan with coconut oil (or other paleo-friendly fat).

  2. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.

  3. In a medium bowl, whisk together the eggs, water, oil, and optional sweetener.

  4. Add the dry ingredients to the wet ingredients and whisk to combine.

  5. Spoon 1/4 cupfuls of batter onto the griddle or pan, gently spreading them into 4” circles. Cook until bottom of each is golden brown; flip and cook until the second side is browned, about 2 to 3 minutes per side.

  6. Serve pancakes warm with the toppings of your choice.

  7. Wrap any leftover pancakes, and freeze for up to 1 month.