Add 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, 3 large eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil to large mixing bowl. Whisk ingredients together until fully combined. Set bowl aside.
Add ¾ cup fine blanched almond flour, ¼ cup tapioca starch, ¼ cup coconut flour, 1 teaspoon fresh baking soda, and 1 big pinch salt to separate bowl. Whisk until dry ingredients are well blended.
Slowly pour dry mixture into bowl of wet ingredients, whisking constantly to thoroughly incorporate all ingredients. Mix until ingredients are fully combined to form pancake batter.
Optional: For thinner batter, add 1 additional tablespoon almond milk and whisk to incorporate. Repeat with additional tablespoon milk if needed to achieve desired consistency.
Optional: For pancakes with mix-ins (blueberries, paleo chocolate chips, etc.) prepare batter as instructed. After combining dry and wet ingredients, gently fold in mix-ins until fully incorporated. Be careful not to overmix.
Heat skillet or griddle over medium heat. When pan is warm, add small amount of ghee and let melt, swirling pan as needed to distribute ghee across surface.
Once ghee is melted, ladle approximately ⅓ cup prepared pancake batter into skillet. Repeat as able, depending on size of skillet or griddle, being careful not to let pancakes touch or spread together.
Cook pancakes 2 to 3 minutes, or until bubbles begin to form on top layers of pancakes. Carefully slide spatula under pancake, then lift pancake from skillet, flip pancake over, and place pancake wet-side down on skillet or griddle.
Continue cooking pancakes 2 to 3 minutes or until underside of pancakes is golden brown. Carefully slide spatula under pancake to lift pancake from skillet, then transfer pancake to large plate.
Once all cooked pancakes have been removed from skillet, repeat entire process with remaining pancake batter. Add more ghee to skillet as needed to prevent pancakes sticking or burning.
Once all pancake batter has been used to make fully-cooked pancakes, serve pancakes warm with desired toppings (thinly sliced bananas, ghee, whipped coconut cream, sliced strawberries, etc.) and preferred sides.