Heat a skillet (preferably cast iroover medium high heat. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the applesauce, oil, coconut milk, and stevia until smooth. Just before cooking, stir in the baking soda and vinegar.
Add about a tablespoon of oil into the hot pan. Cook the pancakes in the skillet. For best results, make smallish pancakes so they are easier to flip. Top with syrup or Creamy Strawberry Sauce.
To make the strawberry sauce, blend all ingredients in a food processor until creamy.
For any leftovers, I usually separate each pancake with wax paper, place in a freezer bag, and store in the freezer until ready to have again. Once taken out of the freezer, I will defrost them in the microwave oven then eat as indicated above with either pure maple syrup or the leftover strawberry sauce.