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    You are in: Home / Recipes / Low Carb "Pancakes" Recipe
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    Low Carb "Pancakes"

    1/1 Photo of Low Carb "Pancakes"

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Jaime63's Note:

    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....

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    Ingredients:

    Serves: 2

    Yield:

    medium ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 31, 2009

      55

      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...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008

      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.

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    • on February 06, 2004

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

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    Nutritional Facts for Low Carb "Pancakes"

    Serving Size: 1 (83 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 167.8
     
    Calories from Fat 126
    75%
    Total Fat 14.0 g
    21%
    Saturated Fat 7.3 g
    36%
    Cholesterol 219.1 mg
    73%
    Sodium 81.2 mg
    3%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.4 g
    5%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    pork rinds

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