MOCK FRENCH TOAST
2 ounces pork rinds, 1/2 cup ground
2 eggs
1/4 cup heavy cream
2 tablespoons granulated Splenda or equivalent liquid Splenda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Put the pork rinds in a quart size ziploc bag, discarding any hard pieces. Crush with a meat mallet until finely crushed. In a small bowl, beat the eggs well; stir in all but pork rinds. Add the pork rinds and let stand for 5-10 minutes until it thickens and becomes "gloppy". Heat a little butter and oil (the oil helps keep the butter from burning) in a very large nonstick skillet. Spoon in the batter, dividing into 4 medium size pancakes. If you don't have an extra large skillet, make 2 pancakes at a time. Cook until nicely browned on the bottom; flip and cook the other side until brown. Serve with sugar free syrup, if desired (not included in carb count).
Makes 4 medium pancakes
Can be frozen
With granular Splenda:
Per Pancake: 124 Calories; 10g Fat; 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Pancakes: 248 Calories; 20g Fat; 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 4 Pancakes: 495 Calories; 40g Fat; 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Pancake: 121 Calories; 10g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Pancakes: 242 Calories; 20g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 4 Pancakes: 483 Calories; 40g Fat; 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I'm a pork rind hater and I was pleasantly surprised how good these were. The cinnamon gives them the French Toast flavor, but they look and feel more like pancakes. I'm sure I could fool my husband, who can't taste anything anyway. I had no trouble flipping these once they were good and browned on one side. I didn't have any sugar free syrup, so I ate them plain.