Ingredients
-
1
-
2
-
1/4
-
3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Low Carb “Pancakes”,This sounds a little strange, but it makes the BEST low carb pancakes I’ve ever eaten! If you’re doing Atkins or South Beach these will become a regular on your breakfast menu….,These are the best pancakes ever! Even better than regular pancakes. They taste sorta like french toast pancakes. use erythritol and stevia instead of the splenda and I also add some vanilla and baking powder. Make sure you use the puffy pork RINDS, not CRACKLINGS, which taste porky. Regular pork rinds do not taste like pork; they have a very neutral flavor and are perfect for this recipe. If you make the recipe right, everyone will love them and would never know they weren’t regular pancakes.,These are the best pancakes ever! Even better than regular pancakes. They taste sorta like french toast pancakes. use erythritol and stevia instead of the splenda and I also add some vanilla and baking powder. Make sure you use the puffy pork RINDS, not CRACKLINGS, which taste porky. Regular pork rinds do not taste like pork; they have a very neutral flavor and are perfect for this recipe. If you make the recipe right, everyone will love them and would never know they weren’t regular pancakes.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Crush Pork Rinds (used My Food Processor) and Set Aside. |
|
2
Done
|
Beat Eggs and Then Fold in Cream, Splenda, Cinnamon, and Vanilla Flavoring. |
|
3
Done
|
Add Crushed Pork Rinds and Let the Mixture Sit For 5 Minutes. |
|
4
Done
|
Meanwhile Heat Skillet With Butter or Oil and Then Fry Mixture Pancake Style. |
|
5
Done
|
Serve With Low Carb Pancake Syrup. |
|
6
Done
|
Only 6 Net Carbs For the Entire Batch! |
