Directions

1. 1

   In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until the mixture is smooth and well combined.

2. 2

   Fold in the diced ham, thawed and squeezed spinach, sliced scallions, minced cilantro, and baking soda. Season generously with freshly ground black pepper and stir until all ingredients are evenly distributed throughout the batter.

3. 3

   Heat 1 tablespoon of ghee in a 12-inch cast iron skillet over medium heat until melted and shimmering. Using a 3-tablespoon disher or ice cream scoop, place batter portions into the pan, leaving space between each pancake to prevent overcrowding. Gently flatten each portion to about ½ inch thick using the back of a spoon.

4. 4

   Cook the pancakes undisturbed for 2 minutes until the bottoms are golden and crispy. Carefully flip each pancake and cook the other side for 1 to 2 minutes until cooked through. The pancakes are done when the centers spring back when lightly pressed with your finger; this indicates the egg has reached a safe internal temperature of 160°F.

5. 5

   Transfer each cooked pancake to a wire rack to cool slightly. Repeat steps 3 and 4 with any remaining batter, adding more ghee to the skillet as needed. Once all pancakes are cooked, transfer to serving plates and serve warm.