Toss eggs, applesauce and honey into a food processor and pulse until slightly mixed. Add coconut flour, salt and baking soda slowly to the liquid ingredients and process until they form a firm batter that is still liquid enough to pour off a spoon. Melt ghee or coconut oil in a large frying pan over medium to medium-low heat. Pour a heaping tablespoon of the pancake batter into the hot fat, sprinkle with cinnamon. Gently fry the pancake for a few minutes, until browned on the bottom; flip the pancake and fry for a further one to two minutes. Continue working in batches, adding ghee or coconut oil as necessary, until your batter exhausted. Serve with honey, fruit or yogurt.