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In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth.
Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.
Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them!
Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
Repeat until you’re out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. Then, plate ’em up and serve!