In a mixing bowl, whisk together the egg and ghee (or coconut oil)until well-combined. Stir in the sourdough discard (aka unfed sourdough starter) until combined.

Sprinkle the baking powder, baking soda, and sea salt over the mixture and stir well. The batter should instantly grow and become very bubbly.

Heat a large non-stick skillet over medium heat and add just enough coconut oil to coat the surface, about 1 tablespoon.

Measure out ¼ cup of batter and pour it onto the hot skillet. Allow it to cook until sides have firmed up and lots and lots of bubbles have risen to the top.

Carefully flip and cook another 30 seconds to 1 minute. Repeat for remaining pancake batter.

Top pancakes with your favorite toppings and enjoy!