Preheat oven to warm (150-170 degrees F). Line a baking sheet with parchment.
In a large bowl, whisk the eggs. Add the applesauce, vanilla, and sweetener (if using). Whisk to incorporate.
Whisk in the coconut flour, cinnamon, salt, and baking soda. The batter will be thick.
Heat a large nonstick skillet over medium heat, about 3 minutes. Spray it with cooking spray.
Scoop the batter out of the bowl and into the warm skillet, using a 4-tablespoon scoop or a measuring cup. A large skillet should fit 3 pancakes. Gently flatten the top of the pancakes using a rubber spatula.
Cook the pancakes until cooked through and browned, about 3 minutes per side. If the outside cooks too fast, lower the heat to medium-low. Flip them gently. They are not as sturdy as wheat flour pancakes.
Transfer the cooked pancakes to the prepared baking sheet and keep them in the warm oven while you cook the second batch. Spray the skillet again and cook the remaining pancakes.
Nutrition info assumes 2 tablespoons of coconut sugar were added to the batter. It does not include toppings.