Community Pick
Low Carb "Pancakes"
34
People talking
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....
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
Nutrition Information
34
People talking
ingredients
- 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
directions
- 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!
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These are the best pancakes ever! Even better than regular pancakes. They taste sorta like french toast pancakes. I use erythritol and stevia instead of the splenda and I also add some vanilla and baking powder. Make sure you use the puffy pork RINDS, not CRACKLINGS, which taste porky. Regular pork rinds do not taste like pork; they have a very neutral flavor and are perfect for this recipe. If you make the recipe right, everyone will love them and would never know they weren't regular pancakes.
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These are the best pancakes ever! Even better than regular pancakes. They taste sorta like french toast pancakes. I use erythritol and stevia instead of the splenda and I also add some vanilla and baking powder. Make sure you use the puffy pork RINDS, not CRACKLINGS, which taste porky. Regular pork rinds do not taste like pork; they have a very neutral flavor and are perfect for this recipe. If you make the recipe right, everyone will love them and would never know they weren't regular pancakes.
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Ok, and I agree with others that the consistency is more French toast than waffle or pancake. I did these in the waffle iron and got two huge waffles that puffed up beautifully. One filled me up, so I can't imagine one person eating the whole batch. That being said, I'm not sure this is almost 800 calories like a previous reviewer stated. You'd have to use a whole 5 oz bag to get your cup of crumbs, and I used less than a half. Half a 5 oz bag is about 400 calories. I'd have to guess that my one waffle was around 200 calories, which is on par with a regular serving of toaster waffles. I don't think this is going to replace the normal recipe I use that's lower fat, but it was a tasty enough experiment. I did use half a cup of egg whites, agave in the mix, and I subbed plain soy milk for the cream, since lactose spikes my blood sugar so bad. I also topped this with agave that I flavored with maple and butter extracts to taste more like breakfast syrup. My blood sugar stayed nice and level with this, so thanks for sharing! -
Ok, and I agree with others that the consistency is more French toast than waffle or pancake. I did these in the waffle iron and got two huge waffles that puffed up beautifully. One filled me up, so I can't imagine one person eating the whole batch. That being said, I'm not sure this is almost 800 calories like a previous reviewer stated. You'd have to use a whole 5 oz bag to get your cup of crumbs, and I used less than a half. Half a 5 oz bag is about 400 calories. I'd have to guess that my one waffle was around 200 calories, which is on par with a regular serving of toaster waffles. I don't think this is going to replace the normal recipe I use that's lower fat, but it was a tasty enough experiment. I did use half a cup of egg whites, agave in the mix, and I subbed plain soy milk for the cream, since lactose spikes my blood sugar so bad. I also topped this with agave that I flavored with maple and butter extracts to taste more like breakfast syrup. My blood sugar stayed nice and level with this, so thanks for sharing!
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