To make the pancakes, place the eggs, coconut flour, and almond milk in a blender and blend until well combined. If you do not have a blender, mix thoroughly with a whisk in a bowl.
Heat a large frying pan over medium heat. Melt 1 tablespoon of the ghee in the pan, then drop spoonfuls of batter into the pan. You may be able to get 4-6 mini pancakes in the pan, depending on the size of your pan. Cook for 2-3 minutes on one side and then flip to cook the other side.
When both sides are golden brown and the batter has cooked through, remove from the pan.
Repeat the process with the remaining ghee and batter until it has all been cooked.
Divide the pancakes over four plates and top with dollops of coconut yogurt and slices of kiwi fruit and a drizzle of clover honey. Enjoy immediately.