Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Let batter sit to thicken. If too thick, thin out batter by adding an additional egg or more liquid (water or heavy cream).
Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. Also, additional cream can be added if batter is too thick.