Preheat a large frying pan or griddle over medium heat.
Crack the eggs into a bowl and whisk until they begin to froth.
Whisk in the coconut milk, vanilla and sweetener.
In a separate bowl, combine the coconut flour, baking soda and salt.
Add the wet mixture to the dry ingredients and whisk until smooth.
Let the batter rest for 5 minutes so the coconut flour can absorb the liquid and thicken.
Add a tablespoon of coconut oil to the hot pan.
Pour about 3 tablespoons of batter per pancake, keeping them around 3 inches across.
Cook for about 3 minutes per side, until set and golden. Flip once, gently.
Add more oil to the pan between batches and serve with butter or coconut flakes.
