In a medium bowl, whisk together the coconut flour, baking powder, and salt. Break up any lumps - coconut flour clumps easily and needs to be evenly distributed.

In a large bowl, whisk the eggs until frothy, about 30 seconds. Add the coconut milk, honey, vanilla, and melted coconut oil. Whisk until smooth.

Pour the dry ingredients into the wet. Stir with a spatula just until combined. The batter will be thick - thicker than wheat pancake batter. Let it rest for 5 minutes so the coconut flour can fully hydrate.

Heat a large nonstick skillet or griddle over medium-low heat. Add a thin layer of coconut oil and let it warm for 1 minute.

Scoop batter by heaping 1/4 cupfuls onto the pan. Use the back of the measuring cup to gently spread into 4-inch rounds. Cook until edges look set and small bubbles form on top, about 3 to 4 minutes. Flip carefully - these are delicate - and cook until golden on the second side, 2 to 3 minutes more.

Transfer finished pancakes to a plate and keep warm in a 200F oven. Repeat with remaining batter, adding more oil as needed. Serve warm with butter, fresh berries, or additional maple syrup.