PEGGY'S PORK RIND FRENCH TOAST CAKES
1 1/2 ounces pork rinds, crushed fine (about 3/4 cup crumbs)
2 tablespoons golden flax meal
2 eggs
1/4 cup heavy cream
2 tablespoons water
1/2 teaspoon vanilla
3/4 teaspoon cinnamon
Whisk all of the ingredients in a small bowl. Let stand 2-3 minutes to thicken. Make the batter into four pancakes in an oiled skillet over medium heat, using 1/4 cup batter for each. Brown them well on both sides. Serve with low carb syrup.
Makes 4 pancakes
Per 2 Pancakes: 328 Calories; 25g Fat; 21g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 4 Pancakes: 656 Calories; 51g Fat; 42g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
I got this recipe from Peggy's blog. It's her variation of my Mock French Toast recipe. She added the flax meal and tweaked some of the other ingredient amounts. Although these really are pancakes, the texture is a little more like French toast. They're not light and airy by any means and they're quite filling. I only gave these a 3-star rating not because they aren't good, but because they're just pancakes and not exciting enough to warrant a higher rating. They're very easy to make and use ingredients that are readily available in most low carb pantries. Click the photo to see a close-up.