(Brenda Zorn IDM Educator) #1

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

Mix ingredients.
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.

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(AnnaLeeThal) #2

I might try this with coconut cream instead of heavy cream.


I’ve tried out Pork Rind Pancakes, and I’ll say they definitely get the texture of pancakes right. They do seem to end up a bit light on the flavor side, but what can you do I guess?

(Carol E. ) #4

I add maple extract and stevia to the batter of pancakes/waffles. That way, no worries about syrup…just top with butter and/or whipped cream.

(Brenda Zorn IDM Educator) #5

Add more cinnamon and butter?

(Kathy L) #6

Ooohhh…THANK YOU for this!!

(Meeping up the Science!) #7

Amazing as always! :slight_smile:

(Jessica ) #8

I tried these tonight cause you can never go wrong with breakfast for dinner. The batter was really sticky and hard to form into balls. My son said, “mama is making cinnamon steaks!” :joy: What did I do wrong??

They were delicious though.

(Brenda Zorn IDM Educator) #9

It depends on the pork rinds. You only needed to add more liquid. Sometimes I flatten them out too. The batter is unlike traditional pancakes.

(Kathy L) #10

Loved them! But in my excitement-bought a sugar free maple syrup (without even LOOKING at carbs) & mistakenly ate 11 carbs from the syrup alone! Next time I’ll probably use maple flavor, HWC & stevia for a topping!! :stuck_out_tongue_winking_eye:

(Jessica ) #11

I bought Walden farms syrup and smoothered them with butter then drizzled syrup on. It was delicious. If you haven’t had Walden farms, you should try it. Delicious!

(Brenda Zorn IDM Educator) #12

Yep. I prefer Walden Farms too. Sweetened with sucralose.

(eat more) #13

i made these yesterday…quite tasty and i was full ALLLLL day and into the evening
i shared the recipe with my cousin and she was not down…she doesn’t know what she’s missing out on lol

(Brenda Zorn IDM Educator) #14

YES! Very filling!!!

(Paul Jaeger ) #15

These were frikin awesome!!! I just put butter on them and the vanilla and cinnamon made it taste just like french toast! WTG Brenda!

(Brenda Zorn IDM Educator) #16

Thank you @Protoman

Nearly everyone who is brave enough to try them thinks so! Happy you enjoyed them!

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(Laura Z) #17

One question, is it okay to use salted pork rinds? I can only find them salted. Thank you


I use salted pork rinds and I enjoy the results.

(Brenda Zorn IDM Educator) #19

I also use salted. I think it adds to their overall good taste.

(Brenda Zorn IDM Educator) #20

Look what someone just published. Look familiar?