In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump-free. Stir in the prosciutto, ham, spinach, green onions, cilantro, and baking soda, and season with pepper to taste.
In a large cast iron pan or skillet, heat enough ghee to coat the bottom of the pan over medium heat until shimmering. Scoop a quarter cup of the bater into the pan, and flatten it with the back of a spoon until it's about ½ inch thick. Cook undisturbed for 3 minutes, until golden brown. With a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
Transfer the patty to a wire rack and repeat step 2 until all of the pancakes are cooked, being careful not to overcrowd the pan.
Serve immediately by itself or with any topping you like.