Preheat the oven to 400 degrees Fahrenheit.

In a medium bowl, toss the pear slices in the lemon juice and set aside.

Now, in a large bowl, beat the eggs with an electric hand mixer or in a standing mixer until they become frothy. Add the coconut milk, coconut sugar, vanilla extract, salt, and lemon zest and mix on a low speed until well combined. Sift in the almond flour and continue mixing on low speed until combined.

Now, you can use several mini cast iron pans (1-2 big ones) or whatever you have handy! Heat the pan or pan(s) over medium heat until hot, about 2 minutes. Now, add the ghee, and when it begins to foam, add the pear slices, quickly turning them to coat them in the mixture, and arranging them in a single layer across the bottom of the pan(s).

Then, pour the batter evenly over the pears and transfer the skillet to the oven.

Bake until the pancake has set in the middle (check with a toothpick!), the sides have risen, and the bottom is nicely browned, about 20-25 minutes.