In a medium bowl, combine apple, eggs, ghee, vanilla, maple syrup,cinnamon and salt until well combined (make sure to incorporate a great deal of air for a light batter)
Heat coconut oil in a large skillet over medium-low heat. Pour batter in 1/4 cup portions into skillet and cook until bubbles form half-way through the pancake. Flip carefully and cook until just browned on each side.
Serve immediately, topped with chopped almonds and honey.