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