Shape the ground breakfast sausage into 2 patties and place them in a cast iron skillet over medium high heat. Leave them in place long enough to brown well so a crust can develop before you turn them.

Cook the patties on both sides until they are browned and cooked through. The outside should look deeply golden with crisp spots, and the center should no longer look raw when checked.

Set a large non-stick skillet over medium heat while you mix the pancake batter in a small bowl using the coconut flour or almond flour, 2 large eggs, baking powder, oil, sugar free maple syrup, and salt. The batter should be thick enough to spoon into rounds but still soft enough to spread slightly in the pan.

Coat the skillet with cooking spray and spoon the batter into 4 round pancakes. Try to keep them similar in size so the finished sandwiches stack neatly.

Cook the pancakes until small, steady bubbles appear around the edges and the bottoms have set. If you flip too early they can break, so wait until the surface looks less wet around the outside.

Turn the pancakes and cook the second side until the centers spring back when lightly touched. The finished pancakes should feel set but still soft, not dry.

Crack the 4 large eggs into a medium bowl and beat until the yolks and whites are fully combined. You want an even mixture so the scrambled eggs cook into soft, uniform folds.

Heat a medium skillet over medium-low heat, add the butter, and pour in the beaten eggs. Once the edges begin to set, the eggs are ready to be gently moved.

Push the eggs across the pan with a rubber spatula, scraping the bottom occasionally to form large, soft curds. Keep the movement gentle so the eggs stay fluffy instead of turning dry and crumbly.

Take the eggs off the heat when they are just set and still glossy and slightly wet. They will keep cooking from the residual heat, which is what keeps them tender.

Place 1 sausage patty on a pancake, add half of the scrambled eggs, and top with another pancake. The warm eggs will settle into the sausage and help hold the sandwich together.

Finish with butter and sugar free syrup before serving. The final sandwich should taste savory first, then slightly sweet on the finish.