Preheat a griddle over medium-low heat.
In a small bowl, beat eggs until frothy, about two minutes.
Mix in milk, vanilla, and honey.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil.
Ladle 1¼ cup of batter into the pan for each pancake. Spread out slightly with the back of a spoon. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit.