Place the pork rinds in a spice grinder or blender. Grind to a very fine but clumping powder (it will clump together when pinched because of the fat content in the pork rinds).

Transfer the ground pork rinds to a small bowl and add the cinnamon and baking powder. Stir to combine.

In a larger bowl, whisk together the eggs, coconut milk, and stevia. Add the pork rind mixture and stir to incorporate.

In an 8-inch (20-cm) nonstick frying pan, melt ½ tablespoon of coconut oil over medium-low heat.

Preheat your oven to the lowest temperature possible.

Pour a quarter of the batter into the hot oiled pan and spread the batter evenly into a circle with the back of a spoon or by rotating the pan. Do not allow the batter to migrate too far up the sides of the pan, or it will burn. Cook the pancake for 4 to 5 minutes, until bubbles form all over. Flip carefully and cook for another 4 to 5 minutes.

Transfer the completed pancake to a clean oven-safe plate and place in the preheated oven.

Add another ½ tablespoon of coconut oil to the pan. The batter may have thickened while sitting. If so, add water, a splash at a time, and mix until the batter returns to its original consistency, being careful not to add too much water.

Pour another quarter of the batter into the pan, form it into a circle, and cook, following Step 6. Repeat with the remaining coconut oil and batter.