Total Time
15mins
Prep 5 mins
Cook 10 mins

This sounds a little strange, but it makes the BEST low carb pancakes I've ever eaten! If you're doing Atkins or South Beach these will become a regular on your breakfast menu....

Ingredients Nutrition

Directions

  1. Crush pork rinds (I used my food processor) and set aside.
  2. Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
  3. Add crushed pork rinds and let the mixture sit for 5 minutes.
  4. Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
  5. Serve with low carb pancake syrup.
  6. Only 6 net carbs for the entire batch!
Most Helpful

5 5

These are good! I Just made them this morning!They do have a french toast flavor and texture. Honestly, I couldn't taste the pork rinds. I added 1/3 cup water because I like thinner pancakes and a little more cinnamon. Also, I'm not a huge fan of sugar substitues (gas,bloating) so I used 2 TBSP agave syrup. (find at your health food store) It is very sweet and has a super low glycemic index. (27) You can also use it on the pancakes but I chose Mrs. Butterworths Sugar Free Syrup (awesom flavor found at Walmart) which of course contains a sugar sub. - The main reason why I didn't want too much Splenda in the cakes. I ate these with this in mind: These are not traditional carb/sugar loaded cakes. Keep an open mind, they are something different that can take the place of heart failure on a plate...

I give it 5 stars, because it has potential. This is my first try with the recipe. Originally I kept it true to its ingredients. I cooked the first pancake as directed. Then i started tweaking. I added 1/2 cup water, 1/2 tsp cinnamon and vanilla. Liked the flavor better. I turned on my "Waring Pro" restaurant style waffle iron. Sprayed it with butter flavored oil spray and set the timer to 4. It worked out well. I did notice that the waffle though fluffy was heavier than my all wheat or multiple grain waffles. I like the flavor of bacon rinds, but hardly eat them as they get stuck in my throat. Reason is they swell to much. So I was not surprised when I recognized that those pancakes kept thickening up. I also note that when I ate my one pancake I was satisfied. Moments later, I felt full. I think those rinds continue to swell. I liked the flavor with the added cinnamon and vanilla, though the other was very eatable. As a diabetic looking for lower carb recipes for breakfast, this one is a keeper.

4 5

These were pretty good, I added a few too many pork rinds so I had to add more wet ingrediants to compensate. It's a thicker more dense pancake, didn't know exactly what to expect. It's a nice change from eggs that's for sure. Thank you so much for sharing this recipe.