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....
- 236.59 ml crushed pork rind
- 2 eggs
- 59.14 ml cream
- 3 package Splenda sugar substitute
- 2.46 ml cinnamon
- 2.46 ml 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.
An addendum to my previous post. I just did the math and if you eat all three pancakes, it works out to almost 740 calories! That doesn't include butter or syrup. No wonder I'm still full after eating them almost 6 hours ago... The nutritional facts listed with the recipe doesn't include the pork rinds! That would be like showing the nutritional info for cheesecake and not including the cream cheese!