Fluffy Scrambled Cinnamon Pancakes

One of the first things most people learn to make on keto is keto pancakes. But one morning when I was, perhaps, not fully awake and acting like I’d never seen a frying pan before, turned my pancakes into a hot mess. So I said, hey, screw it, and I decided to scramble them instead! 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.

Fluffy Scrambled Cinnamon Pancakes

Servings: 4

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Nutritional Facts: 5g Net Carbs| 718 Calories | 66g Fat | 5g Carbs | 23g Protein | 0g Fiber

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

Steps:

1. In a blender, combine all pancake batter ingredients until smooth.
   
   
2. Heat a medium frying pan to medium heat. Add 1 tbsp coconut oil or ghee and let melt.
3. 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.
   
4. Continue to disrupt and shuffle just like you would scrambled eggs.
   
5. Once your pancakes are cooked and scrambled separate them into four dishes.
6. 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!
   
   

Fluffy Scrambled Cinnamon Pancakes

Print Recipe

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.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 Servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

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

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Instructions

1. In a blender, combine all pancake batter ingredients until smooth.
2. Heat a medium frying pan to medium heat. Add 1 tbsp coconut oil or ghee and let melt.
3. 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.
4. Continue to disrupt and shuffle just like you would scrambled eggs.
5. Once your pancakes are cooked and scrambled separate them into four dishes.
6. 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

If you enjoyed these scrambled keto pancakes then be sure to try my Low Carb Cream Cheese Pancake recipe next.