Preheat oven to 425°.
Put coconut oil in an 8x8 baking dish and place in the oven while it is still preheating. Leave it in there only long enough to melt the coconut oil. This won't take long, so get it out before the oil has a chance to smoke.
In a mixing cup or bowl, add wet ingredients: eggs, full-fat coconut milk, and vanilla extract. Using an immersion blender*, blend thoroughly.
In a small bowl, combine dry ingredients: coconut flour, arrowroot flour, cinnamon, and salt.
Add dry ingredients to the wet batter and using the immersion blender, blend thoroughly.
Pour mixture into the 8x8 baking dish with the coconut oil, and bake for 18 to 22 minutes, or until the Dutch baby pancake is golden brown.
Let cool for 5 minutes, cut into slices like a pie, and serve with your favorite toppings.
*I use an immersion blender because it's easy and minimal cleanup, but feel free to use a regular blender with this as well.