Coconut pancakes

breakfast
#67

Found them. Thank you so much. :smile: I was spelling it with a c. Off to the shops! Well, actually, probably better to go tomorrow as I’m fasting. Thanks again.

(8 year Ketogenic Veteran) #68

I hope they’re the right kind. Some pork rinds are very hard, but a food processor should make good work of them.
The kind I find here (Minnesota, US) I can crush with a rolling pin or my hands.

(Louise ) #69

@richard - I bought mine from JBHiFi yesterday!!

(Louise ) #70

@keehan I found a better option was to go to the Asian grocer and grind them up as @Brenda suggested. I ended buying a waffle iron at JBHiFi yesterday especially to make these. Be careful - they are super filling!

(Richard Morris) #71

Got mine from KMart yesterday - tomorrow I’m breaking a 3 day fast with pork rind waffles.

#72

Time for some experimentation. I’m sure I’ll find something eventually. They just sound so yummy. I can’t wait. Food dreaming…

(A ham loving ham! - VA6KD) #73

Yep. @Audrey was asking about how to find them in Australia and I remember them as “Krackles” from my childhood (in Queensland). I live in Canada now and here I can find pork rinds in several stores. Most however, are flavoured and not good for pancakes, but one brand “Baken-Ets” made by Frito Lay are available in plain are great for pancakes. They’re surprisingly cheap too compared to potato chips and corn chips.

(Richard Morris) #74

$29 from K-Mart :slight_smile:

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(Dustin Cade) #75

@richard now we wait for pictures…

(Richard Morris) #76

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so my waffle iron ends up making holes in the waffles which is not ideal but the waffles themselves were awesome.

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With the addition of pulled pork, a poached egg, and some hollandaise sauce and you have a waffle benedict.

Also a liitle decontstructed coleslaw on the side.

And THAT is how you break a 3 day fast after a 65km bike ride :slight_smile: with breakfast food

(James storie) #77

That looks good! You’re just going to have to double the recipe, I’m sure you won’t mind! :smile:

(Jeremy Storie) #78

Tried these this morning. I loved them. Next time I think I’ll throw some pumpkin in :grin:

(Jan) #79

Ok, gonna make a savory version, Japanese-style. Takoyaki (octopus balls -stop laughing! They’re really good!) And maybe okonomiyaki too. My awesome son in law has mastered the art of making both, and served them to my family the other night. He made me some okonomi using a Keto recipe we found online…not good. But this just might be awesome! Usually the flour batter is mixed with dashi. I have a recipe for a dashi concentrate somewhere…gotta dig that up so the taste will come through in the batter…om nom nommmmmm…

(James storie) #80

Hey, you look a little like me! Hahaha! Glad to hear they turned out good

(Jeremy Storie) #81

You’re my doppelgänger! :joy: yeah my compound butter was a little salty. I’ll use unsalted butter next time.

(James storie) #82

I used salted, mine was fine. I used cinnamon, and erithrytol

(Jeremy Storie) #83

Must be the butter I’m using

(James storie) #84

Was it Kerry gold? It is more salty than store brand. I love it!

(Jeremy Storie) #85

Nope, Walmart brand.

(Kevin Ruther) #86

Thanks for the recipe!

My results (used regular flavor pork rinds)
1st Time: I tried the pancake version and cooked them in butter. They tasted a little flat.
2nd Time: I cooked them in coconut oil and only used 3/4 cups of pork rind flakes (all I had left). The texture seemed better.

Bonus! I made these pancakes the base of my keto eggs Benedict for the 2nd time around. I had a feeling that the “flatness” would be a bonus to help balance out the hollandaise sauce. Turns out I was right. This recipe is going into my regular rotation!