Start mixing liquid ingredients first. In a blender or food processor, whisk the eggs with almond milk, butter and vanilla extract.
Add stevia, baking powder, and coconut flour. Combine.
Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.
Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
Top with blueberries, maple syrup, coconut yogurt...