Spray a nonstick griddle with cooking spray and place over medium/medium-high heat (like, a notch above medium).

In a small bowl, whisk together the coconut flour, sweetener, baking powder, and salt.

In a large bowl, whisk together the almond milk, eggs, and vanilla extract.  Dump the dry ingredients into the wet ingredients and whisk together until completely combined.  Batter will be thick, like muffin batter.

Use a muffin scoop to scoop the batter onto the griddle, and the round side of the scoop to form a circle pancake.  These take a while to cook thoroughly (~3 minutes each side), so be patient!  When the edges appear dry, flip and cook the other side.  Continue this until all the batter is used up.

Serve with natural whipped cream, yogurt, homemade maple syrup, sugar-free chocolate chips, a pat of butter, or whatever toppings you like.  Enjoy!