Low-Carb Pancakes (Pork Rinds)
All Comments For

Low-Carb Pancakes (Pork Rinds)

This recipe for Pancakes was submitted by CurbingCarbs on 2/10/2004. Click here to view the recipe.

Recipe number 1175.

Average Rating = 5 (out of 5)

By AddAlmondFlour

Recipe Rating (out of 5):

Too eggy. Too much of an omelet texture. Adding a little almond flour worked wonders.

Comment submitted: 5/18/2019 (#20768)

By Heidikins

Recipe Rating (out of 5):

These pancakes are wonderful! I will be having them a lot. It is very good to have a reliable recipe. Since I have been low carb now for 6 months I have tried many recipes that were awful! This one is a winner! Thank you!

Comment submitted: 3/17/2017 (#20225)

By PancakeLove

Recipe Rating (out of 5):

This recipe is the best. Better than regular pancakes. These are spongy, filling and easy to make. I want to make an Eggs Benedict with these today!

Comment submitted: 11/6/2016 (#20109)

Official Member: Team BreakfastBy marfay (Team Breakfast Member)

Recipe Rating (out of 5):

I liked them better than real pancakes.

Comment submitted: 1/3/2016 (#19728)

By John S.

Recipe Rating (out of 5):

These are the best pancakes, even better than normal high-carb pancakes! If you do not like them, you made them wrong or used the wrong kind of pork rinds.

Comment submitted: 11/2/2015 (#19617)

By EmmyLuu

Recipe Rating (out of 5):

I've been making this recipe for a while now, but in addition to the ingredients listed, I add a teaspoon of vanilla extract or almond extract or any flavor you like more or less depending on your taste. Makes quite a difference!

Comment submitted: 10/20/2015 (#19595)

By Alowriderswife

Recipe Rating (out of 5):

I love them... sweet and salty perfect mix.

Comment submitted: 4/14/2015 (#19363)

By lowcarbjoy

Recipe Rating (out of 5):

Oh my goodness! These are delicious! After enduring a low-carb lifestyle for the past month, these are a welcome addition to my table!

Comment submitted: 1/28/2015 (#19235)

By Thebambam

Recipe Rating (out of 5):

Just made them. They were awesome. I ended up making a breakfast sandwich with an egg and bacon. I like maple flavor, so I mixed a tablespoon sugar-free blackberry jam, water and some sugar-free syrup. I got that sweet and savory flavor from the pancake sandwich, that I love and miss in a low-carb diet. I added 2 tablespoons of water to the batter, because I like a thinner pancake.

Comment submitted: 12/30/2014 (#19176)

By Spazcatc

Recipe Rating (out of 5):

Okay, but I'll stick to cream cheese pancakes.

Comment submitted: 12/11/2014 (#19144)

By D.D.S.

Recipe Rating (out of 5):

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)

By Zee

I'll surely try this one out. I love pancakes.

Comment submitted: 7/3/2014 (#18919)

Official Member: Team BreakfastBy Mama Owl (Team Breakfast Member)

Recipe Rating (out of 5):

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)

By low carber

Recipe Rating (out of 5):

Tastes like French toast more than pancakes. I still love them though!

Comment submitted: 8/24/2013 (#16284)

By 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)

By DJFresh

How many carbs per serving?

Comment submitted: 7/18/2013 (#16177)

By coconapier

Recipe Rating (out of 5):

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)

By m.j.

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)

By C. J.

Recipe Rating (out of 5):

It works!

Comment submitted: 4/9/2013 (#15604)

By nancy

Recipe Rating (out of 5):

I can still taste the pork rinds. The texture was good though.

Comment submitted: 11/12/2012 (#14830)

By mzallen1

Recipe Rating (out of 5):

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)

By Team Atkins

Recipe Rating (out of 5):

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)

By Frosty77

Recipe Rating (out of 5):

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)

Official Member: Team BreakfastBy pondswan (Team Breakfast Member)

Recipe Rating (out of 5):

Better than the IHOP pancake house. I was amazed at the taste. Wonderful.

Comment submitted: 4/12/2012 (#13774)

Official Member: Team BreakfastBy aureliasw (Team Breakfast Member)

Recipe Rating (out of 5):

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)

By AnneWA

Recipe Rating (out of 5):

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)

Official Member: Team BreakfastBy 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)

By t.b.b.

Recipe Rating (out of 5):

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)

By eve9979

Recipe Rating (out of 5):

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)

By Kaitlyn

Recipe Rating (out of 5):

I added more cinnamon and splenda than it called for, but it kinda reminds me of Cinnamon toast crunch cereal... very yummy. I was quite surprised.

Comment submitted: 9/7/2010 (#11175)

By bjorn

Recipe Rating (out of 5):

Can't believe this works. I used to love bites of bacon with pancakes and this has a bacon flavor built right in. What else can you do with pork rinds... bread... muffins?

Comment submitted: 8/23/2010 (#11118)

By G in LG

Recipe Rating (out of 5):

These were a nice surprise! Very much like the real deal. I spread a little butter and some no-sugar-added apple butter on them and they were very tasty. The texture and flavor were wonderful. Be sure to grind the pork rinds til they resemble dust, lol!

Comment submitted: 5/10/2010 (#10476)

By HoneyU

Recipe Rating (out of 5):

Two thumbs up! Easy to make, and taste great. Just like pancakes.

Comment submitted: 2/24/2010 (#9904)

By low carb lover

Recipe Rating (out of 5):

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)

Official Member: Team BreakfastBy 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!

Comment submitted: 9/20/2009 (#8723)

By ckd

Recipe Rating (out of 5):

Sounds so gross, but these are WONDERFUL. I was so skeptical but the reviews were great so I figured it was worth a shot -- definitely worth it!

Comment submitted: 9/3/2009 (#8632)

By tammy

Can you use a low carb bread crumb instead or pork rinds? I have Atkin brad crumbs 3 net carbs.

Comment submitted: 3/3/2009 (#7695)

By squirrel

Recipe Rating (out of 5):

We are new to low carb eating so after a month of no pancakes for breakfast we were starving for something good. THIS WAS GREAT! Thanks for the recipe.

Comment submitted: 2/7/2009 (#7537)

By Missy

Recipe Rating (out of 5):

The sounds of Pork Rind Pancakes was questionable, however, they are absolutely outstanding. I grind up my pork rinds and store them in an air tight container so they are ready when I wish to use them. Great as ''breadings'' on other foods as well.

Comment submitted: 1/24/2009 (#7444)

By Sarah R.

Recipe Rating (out of 5):

Just made them- didn't have the cream- so used sugar free whip cream- about two teaspoons- and just wonderful! VERY suprisingly wonderful- made them for me and my picky eating 3 year old- and she even loved them!

Comment submitted: 1/4/2009 (#7270)

By Ashley

Hey, I was wondering.. About how long do these puppies take to get done?

Comment submitted: 11/19/2008 (#6884)

By Monsterjam2

Recipe Rating (out of 5):

I added some vanilla, and topped these bad boys with some blueberries, macerated with Splenda & butter. Wow!! Just as good as any restaurant!! And easy, too!!

Comment submitted: 8/20/2008 (#6196)

By Smasher

Recipe Rating (out of 5):

I found its best to roll the pork rinds in a heavy plastic bag, to fine particles (with a rolling pin) to insure not having hard bee bee's in the pancake.

Comment submitted: 7/17/2008 (#5905)


Recipe Rating (out of 5):

This recipe is the Bomb!!! You can also use this recipe to make bread for sandwiches if you omit the splenda, nutmeg, and cinnamon.

Comment submitted: 4/20/2008 (#5095)

By dinsdale

Recipe Rating (out of 5):

Like everyone else, found this concept very hard to get behind. After much debate I gave it a go. I could not believe it! I did make a alight change and cut the splenda down a bit as I do not like the recipe too sweet. Very good!

Comment submitted: 3/21/2008 (#4863)

By Antsy

Recipe Rating (out of 5):

Wow! It looks like a pancake and tastes a bit more like french toast but that's good enough for me! Try it if you want a change from staring at eggs on your plate and wishing for something different.

Comment submitted: 2/4/2008 (#4550)

By Weekly Treat

Recipe Rating (out of 5):

I had a drop of vanilla to the batter also. I love love love these pancakes. My Sunday morning treat each week. Thank you!

Comment submitted: 11/24/2007 (#4049)

By nnhair

Recipe Rating (out of 5):

Wow... I admit that the recipe sounds kind of gross, but I decided to give it a shot anyway. They were really good! I was so surprised.

Comment submitted: 11/3/2007 (#3912)

By ErinBoquet

Recipe Rating (out of 5):

I had second and even third thoughts about making these pancakes. It did not sound good at all, but being so tired of eating eggs I went for it. They were amazing. Tasted more like french toast than a pancake, but still did the trick!

Comment submitted: 10/13/2007 (#3756)

By low carb girl

Recipe Rating (out of 5):

I made your pancakes this morning... was a bit skeptical about how the pork rinds would taste... but wow, these pancakes are really good! I will be making them again for sure. It's great to be able to have pancakes while low carbing! Thank you for the recipe.

Comment submitted: 7/31/2007 (#3294)

By Flaxman

To Todd S., I suggest you check out this link and you'll probably realize how much Anne Collins is in the dark about many things.

Comment submitted: 7/30/2007 (#3292)

By KaL

Recipe Rating (out of 5):

These are friggin awesome. I was skeptical while making them this afternoon, but they turned out great!! A++++ recipe!

Comment submitted: 6/8/2007 (#2630)

Official Member: Team BreakfastBy Criniss (Team Breakfast Member)

Recipe Rating (out of 5):

Great texture and taste. Made as directed, no changes. Served with Maple Grove farms syrup and butter. Now I can have pancakes!!!! Thanks for the great recipe.

Comment submitted: 4/21/2007 (#2223)

Official Member: Team BreakfastBy Mrswhity1995 (Team Breakfast Member)

Recipe Rating (out of 5):

I made these pancakes today and they are very good! Glad I found the recipe; adds something new to the low-carb menu. My husband liked them also and he can be a bit picky about weird foods like this. Not sure what the cholesterol comment was about I did low-carb for a year and my cholesterol went down 29 points. I love McGriddles from McDonald's and since this seems to be a thicker pancake, I thought they would make wonderful low-carb "McGriddles."

Comment submitted: 4/12/2007 (#2141)

By Sam H.

Recipe Rating (out of 5):

Yes I know this sounds disgusting, but it is probably the best low carb creative recipe I have ever made. These are the best!!

Comment submitted: 4/3/2007 (#2046)

Official Member: Team BreakfastBy scotty (Team Breakfast Member)

Recipe Rating (out of 5):

I made these pancakes tonight... wow!!!! Try them... they are better than regular pancakes. Instead of syrup, I took a zero carb strawberry jello (can purchase in any supermarket)... added hot water to disolve (1/2 rec amount)and 1/4 tsp cornstarch to thicken... if not thick enough add a little more and micro for a min... served over pancakes with small dollop of real cream. Yummy.

Comment submitted: 2/28/2007 (#1684)

By Todd S.

This sounds absolutely disgusting. Sorry. Why not use Oat, Buckwheat, or Rye Flour instead of Pork Rinds?

What you lose in carbs you make up with Cholesterol from all of the other obscure additives.

I advise you to read this link.

Comment submitted: 2/25/2007 (#1634)

By kimmiekdr

Recipe Rating (out of 5):

I also made these pancakes. I ran out of the low carb pancake mix. These were a lot better and a lot less expensive. You have to try them!!

Comment submitted: 2/21/2007 (#1598)

By Mrs. S.

Recipe Rating (out of 5):

I made your low-carb pancakes with the pork rinds this morning. Instead of heavy cream, I substituted a tablespoon of fat-free margarine and about a quarter of a cup of fat-free ricotta cheese. I melted the butter in the microwave, and then let it cool briefly before adding the eggs and the cheese. Worked beautifully, lowered the fat content and calories.

Comment submitted: 8/18/2006 (#148)