Pork Rind Pancakes- Induction Friendly

 

A while back I came across a recipe for pork rind pancakes on the Rudolph foods website. I could not get my mind around using crushed pork rinds for a pancake. This morning I awoke with the worst craving for pancakes only to realize that I had ran out of almond flour, so that’s when I though of those pork rind pancakes and decided to use what I had on hand. I was pleasantly pleased with the outcome.

If no one told you these pancakes were made using pork rinds you would never know. The texture and mouth feel is exactly like regular pancakes. They are simply delicious and the best part is that they are low carb -Atkins induction friendly.

  • ½ (cup already crushed) unflavored pork rinds
  • 2 large eggs
  • ¼ cup almond milk
  • 1 teaspoon heavy cream
  • 2 tablespoons of diabeti sweet
  • ½ teaspoon cinnamon
  • coconut oil for griddle

Directions

Crush the pork rinds using a food processor or you could add the rinds to a freezer bag and crush using a rolling pin. In a separate bowl, whisk the eggs, almond milk, heavy cream, sweetener and cinnamon. Combine the pork rinds with the liquid mixture, allow to sit for approximately 5 minutes (this will allow the mixture to thicken).

Heat the griddle and add a little coconut oil. Cook the pancake until golden brown on both sides (about 2 minutes per side) over medium heat. Top with for favorite pancake syrup. I used Josephs Maple syrup.
Joseph’s Sugar Free Maple Flavor Syrup, 12oz

Pork rind hot cakes

Pork Rind Pancakes Nutritional Value

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6 Responses to “Pork Rind Pancakes- Induction Friendly”

  1. gail melton says:

    I have lost 15 pounds on lob carb so far….I am going to do this…thanks for sharing I need cake in a mug reeceipe

  2. Bettie says:

    FABULOUS!!!! Pork Rinds are my very most favorite snack!!! I love, love pancakes but thought I would Never be able to eat them again with any good taste! This is going to be the first thing I do in the morning!!! (Then for Lunch, I am going to do your Low Carb Cajun Burger!) Thank you for sharing.

  3. Bev G. says:

    How many pancakes does this recipe make? What size are the pancakes? Can these be made ahead of time and frozen for later?

  4. Jay says:

    Sorry for the late reply. The pork rinds was added before I let the mixture sit. I am also updated the recipe on the site. Thank so much for pointing this out:)

  5. HI:) i am making the pork rind pancakes. Where it says “in a seperate bowl whisk eggs….let sit for 5 min” it does not say when to add the pork rinds to the egg mixture.

  6. Pam Fuller says:

    Hi jay did you add the ground pork rinds before you let the egg mixture sit for 5 mins? These look good.

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