- 2 large eggs
- 1/4 cup half n half
- 1/2 of a 3-oz bag of unflavored pork rinds
- 3 packets of Splenda (or other sugar alternative)
- 1/2 teaspoon cinnamon
- 1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.
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.
I found this base recipe at Mr Breakfast’s Low-Carb Breakfast Index and made some adjustments to it to make it even better. It tastes like french toast! Try it, you will like it!!!
These pork rinds are surprisingly low in fat and have zero carbs. They may sound pretty crazy, but these little pancakes are fantastic!