Add the protein powder into a large mixing bowl with the eggs, and mix to combine.
Whisk in the sugar substitute, baking powder, vanilla extract, cinnamon and vanilla.
Pour the heavy whipping cream into the mixture and whisk to combine. If the mixture is too thick, add some water until it has a consistency like traditional pancake batter. If too thin, add a tiny bit of xanthan gum.
For well formed circles, use greased pancake or egg rings. Heat a skillet over medium heat and place a little of the batter into it. Cook for a minute or so on one side and the flip to cook the other. Repeat this process with the remaining batter.
Serve with your choice of keto friendly toppings.
I recommend making a double or triple batch to freeze some of them. Then, you can grab one, put it in the microwave, and enjoy a hot breakfast without having to dirty more pans.When you freeze the pancakes, wrap them up individually in plastic wrap. Or, lay them in a single layer on a baking sheet that is covered in parchment paper - and after they are frozen, you can place them together in a zippered freezer bag.Do not place them in a zippered freezer bag when they are still warm. This will make them freeze in a big clump that is almost impossible to separate.Another idea you should try - mix in some sugar-free chocolate chips! Chocolate chip pancakes are my favorite ones. I like to buy them from ChocZero.Even though they will add a few more carbs, you can sprinkle in a few fresh blueberries too.To give the pancakes a citrus flavor without the carbs, add about ¼ tsp of orange extract and top with orange zest.