In a blender or food processor, pulse the pecans until you have a fine-ish pecan meal.
Transfer the pecans to a large mixing bowl and whisk together with the eggs, vanilla, cinnamon, baking soda and stevia (if using)
Warm the butter or oil in the pan and ladle 2 tbsp. of batter (which will be somewhat on the thick side) into the hot pan and cook the hotcakes on each side until they are light and fluffy and cooked through. The hotcakes will fluff up while cooking.
Warm some frozen berries in a pot or in the microwave and ladle them over the hotcakes after plating them and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.