In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (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. I like these pancakes plain, but they’re also great topped with sriracha.