Pork Rind Pancakes
You won’t believe how close the texture is to traditional pancakes. And you cannot taste the pork rind flavor at all! If you do not try these, you are missing out. This ENTIRE recipe has 3 GRAMS CARBOHYDRATE. This makes 3 large pancakes
1 cup crushed pork rinds about 1.5 ounces. Not dust but crushed like coarse bread crumbs
2 tablespoons heavy whipping cream
2 large beaten eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
Let sit a few minutes to thicken.
Fry about a 1/4 cup of batter in a hot greased pan
(I use coconutty tasting coconut oil, super yummy!). Use medium heat. This batter is very thick, you will need to spread it out. These do not bubble up around the edges like traditional pancakes. Check after a minute or two and flip when brown.
I use Walden Farms maple syrup. It is sweetened with sucralose and tastes good. Avoid maltitol sweetened syrups.
Add 2 tablespoons oil. I used avocado oil. You’ll have to SPREAD the batter in the waffle maker, but trust me. These work.