In a small bowl, beat the eggs until frothy. Whisk in the milk, vanilla, stevia and salt.
Whisk in the coconut flour, and then the baking soda. Mix until smooth.
Heat a nonstick double-burner griddle over medium heat, about 4 minutes.
While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, or just add water, and mix again.
Grease the griddle with half the butter. Measuring a scant 1/4 cup per pancake (I use an ice cream scoop), pour 6 mounds of the batter into the griddle.
Cook the coconut flour pancakes until golden, set and slightly puffed, about 3 minutes per side. Flip them very carefully using two wide spatulas, they are fragile.
Grease the griddle again and repeat the process with the remaining batter.
1. Nutrition info is for the pancakes only and does not include any toppings.2. When working with coconut flour, it's always a good idea to allow the batter to rest for a few minutes. This enables the flour to absorb as much liquid as it can, and then you can check the batter. If it's very dry, add a tablespoon or two of liquid - milk or even just water.