Low-Carb Pancakes (Pork Rinds)
(1 serving) Printable Version
In a separate 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 spoonfuls. 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.
For more low-carb recipes try Mr Breakfast's Low-Carb Breakfast Index.
These pork rinds are surprisingly low in fat and have zero carbs. They may sound pretty crazy, but these little pancakes are fantastic!
Mr Breakfast would like to thank CurbingCarbs for this recipe.
Comments About This Recipe
What do you think of Low-Carb Pancakes (Pork Rinds)?
Overall Average Rating =(out of 5)
Based on 42 votes.
View all 51 comments for this recipe.
Okay, but I'll stick to cream cheese pancakes.
Comment submitted: 12/11/2014 (#19144)
Surprisingly delicious! After 9 months of eating low carb, I was getting very tired of eggs and bacon. Thanks so much for something different.
Comment submitted: 9/6/2014 (#18984)
I'll surely try this one out. I love pancakes.
Comment submitted: 7/3/2014 (#18919)
From Mama Owl (Team Breakfast Member)
I use this recipe for waffles, pancakes, AND muffins! It is amazing! I just leave out or add spices and seasonings depending on what I am doing with it. Makes yummy low carb biscuits for biscuits and gravy!
Comment submitted: 5/27/2014 (#18883)
From low carber
Tastes like French toast more than pancakes. I still love them though!
Comment submitted: 8/24/2013 (#16284)
From Cole 727
By my count, this recipe has about 5.2 grams carbs per serving. 1.2 from eggs, 2.5 from cream and 1.5 from the sugar substitute. The pork rinds are carb-free.
Comment submitted: 7/23/2013 (#16194)
How many carbs per serving?
Comment submitted: 7/18/2013 (#16177)
I don't usually comment on recipes, but I couldn't believe how good these were! Every once in a while, you get a little bit of a bacon-ish taste, but if you crush the pork rinds really well (I used my food pro) and let the batter sit as recommended, you'll hardly be able to taste them. These are WAY better than the low carb mixes from the store!
Comment submitted: 6/15/2013 (#16043)
As a parent of a newly diagnose T1D, I am scouring the net to feed my son. It is doubly bad since he is growing and always hungry. How can I find the actual carb count for these?
Comment submitted: 4/22/2013 (#15739)
From C. J.
Comment submitted: 4/9/2013 (#15604)
I can still taste the pork rinds. The texture was good though.
Comment submitted: 11/12/2012 (#14830)
I was having serious pancake cravings and these were just what I needed. I cannot believe how good they were. I'm going to try a McGriddle type sandwich tomorrow using them.
Comment submitted: 5/30/2012 (#13990)
From Team Atkins
Wow. I made this because me and my dad are the only ones in our family that are on Atkins. We added some berries and a little more cinnamon and spelnda. This was a great find! Thanks so much! ;)
Comment submitted: 5/28/2012 (#13968)
I'm on a low carb and it seemed like there was NOTHING I could eat. I love this recipe.
Comment submitted: 5/24/2012 (#13939)
From pondswan (Team Breakfast Member)
Better than the IHOP pancake house. I was amazed at the taste. Wonderful.
Comment submitted: 4/12/2012 (#13774)
From aureliasw (Team Breakfast Member)
These were great! I've started a low carb diet to lose the 30 pounds I gained. I stop smoking cigarettes after 40 years. I put down the cigarettes and started a sugar addiction. I will be using this recipe often.
Comment submitted: 2/3/2012 (#13523)
I was good. I didn't LOVE it as much as some of the reviews here, but it did satisfy my pancake craving. Make sure to crumble the pork rinds very fine.
Comment submitted: 10/31/2011 (#13098)
From kmwhitmd (Team Breakfast Member)
Due to the number of positive reviews, I decided to give it a shot. I couldn't even eat half a pancake. Pork rind pancake... I should have known better. I will mention that my husband (who'll eat anything) liked them and would eat them again.
Comment submitted: 9/24/2011 (#12936)
I make a double batch of these for the week and use about 1 & 1/2 c of finely crushed pork skins. I run them in the food processor until there's an oily residue on the sides of the bowl. Not sure how much is in a bag - I buy mine at Sam's by the jug/barrel container for about $6.
Comment submitted: 5/11/2011 (#12671)
I got my pork rinds already crumbled and just need to know how much to use in the recipe? 1/2 cup, 1 cup, etc. My daughter raves about these and I really want to try them. Thanks!
Comment submitted: 4/19/2011 (#12474)
View all 51 comments for this recipe.
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