First, make coconut buttermilk. Combine coconut milk and apple cider vinegar. Let stand for 10 minutes. 

Blend "coconut buttermilk", stevia and eggs together in a blender or mixer until well-combined.

Add the coconut flour, baking soda and cinnamon. Blend until smooth.

Let the batter rest for five minutes.

Heat a safe, non-stick griddle (preferably enameled cast-iron) to medium heat. Add the oil. Pour batter into pan to make pancakes (silver dollar-sized work best). Cook about 1 minute per side; flip. Continue making batches.

To freeze, wrap pancakes tightly in plastic wrap in individual servings (ie 2-3 pancakes), then place in a freezer bag.