In a small bowl, combine the coconut flour, whey protein powder, whole psyllium husk, baking powder, baking soda, and salt.
To the pitcher of a blender, add the half and half and apple cider vinegar and stir just to combine. Allow the mixture to sit for 5 minutes (we're creating our own DIY buttermilk substitute here!).
To the half and half mixture, add the eggs, cream cheese, butter, allulose, and vanilla. Blend until smooth (about 10-20 seconds at high speed in a Vitamix).
To the half and half mixture, add the dry ingredients, and blend until smooth (about 20 seconds at high speed in a Vitamix).
Add about a teaspoon of ghee to a skillet and heat over medium-low heat (a griddle will work too). When the pan comes up to temp, swirl the ghee to spread it evenly, adding a little more if necessary. You want the bottom of the pan to be coated with a nice thin layer.
Use a portion scoop or measuring cup to evenly form 3-4" pancakes, being careful not to crowd the pan. Cook the pancakes just until the top of the batter is set and the bottom is golden brown. Flip the pancakes using a spatula and brown the second side. Transfer to a plate and continue cooking the remaining pancakes.