Fluffy Scrambled Cinnamon Pancakes
These fluffy and SUPER easy to make scrambled keto pancakes will change the way you eat pancakes forever! The best part is that they are grain free because they’re made with coconut flour.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Category: Breakfast
Scale
Ingredients
For the pancake batter:
- 8 large eggs
- 8oz softened cream cheese cream cheese
- 2 tbsp heavy cream
- 2 tbsp coconut flour
- 1 tsp ground cinnamon
- 4 packets of Splenda naturals
To grease the pan:
- 1 tbsp coconut oil or ghee
Optional toppings:
- 8 slices of cooked and crumbled bacon slices
- sugar-free maple syrup
- salted butter
- strawberries
- blueberries
Instructions
- In a blender, combine all pancake batter ingredients until smooth.
- Heat a medium frying pan to medium heat. Add 1 tbsp coconut oil or ghee and let melt.
- Once hot, add your pancake mixture. Let cook for a minute or two until you can see it’s begun to bubble, then use a spatula to scrape the bottom and shuffle the mixture around.
- Continue to disrupt and shuffle just like you would scrambled eggs.
- Once your pancakes are cooked and scrambled separate them into four dishes.
- Top with crumbled bacon, and a few slices of salted butter, and even berries if you wish. Top with sugar-free syrup if you have something keto-friendly, and enjoy!
Nutrition
- Serving Size: 4
- Calories: 718
- Fat: 66g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 23g
Keywords: Scrambled Cinnamon Pankcakes