Crumble pork rinds until they resemble bread crumbs.
In a seperate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.
Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.
Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.
These pork rinds are surprisingly low in fat and have zero carbs. They may sound pretty crazy, but these little pancakes are fantastic! For more low-carb recipes try Mr Breakfast's Low-Carb Breakfast Index.
Mr Breakfast would like to thank CurbingCarbs for this recipe.
These ARE wonderful! I vary the taste by adding 1 tsp. of different extracts - maybe eggnog for the holidays. A bit of rum extract tastes terrific if you slice a couple of strawberries over the top! Oh, and pumpkin spice in place of nutmeg is fabulous, especially during the fall. And maybe heat up the sugar-free syrup before you drizzle it. Orange or lemon extracts work brilliantly as well. Enjoy!
Comment submitted: 10/19/2009 (#8868)
By brendcur (Team Breakfast Member)
Recipe Rating (out of 5):
Well... he ate every single bite-not one crumb left, and never questioned what they were made from. EXCELLENT choice/option for a full diabetic breakfast.
Comment submitted: 9/26/2009 (#8753)
By Steelyman1962
Recipe Rating (out of 5):
These are so incredible! Finally something to eat besides eggs!
