I use a large bowl (if you have a bowl with a spout - use it!) and a wire whisk to thoroughly mix the eggs, melted coconut oil or butter, kefir (or coconut milk), and vanilla extract. In another bowl, fully combine the salt, coconut flour, and baking powder.
Gradually add the dry stuff to the wet stuff, continually mixing with the whisk. Add in a little of the warm water (cold water may cause the coconut oil to freeze up!) batter should be somewhat thick, not runny. The first time making this recipe can be a little less than optimal.
Heat your favorite well seasoned cast iron skillet, or other nonstick item and generously oil it up with coconut oil.
Carefully spoon out or pour some of the batter onto the pan - you should try to make smaller pancakes - easier to flip and because there's no gluten holding things together, you want to make flipping as easy as possible - these pancakes are notoriously delicate.
Other than that follow the normal pancake flipping clues - browned edges, bubbles coming up through the batter. Serve with organic butter, fruit, and/or a little honey.