Saturday, February 27, 2010
Low Carb Pancakes
4 Large Eggs
1/2 Cup Heavy Cream
2.5 ounces Plain Pork Rind Crumbs
1/4 Cup Splenda Granular or 12 Drops Liquid Splenda
1 teaspoon Cinnamon
In a medium bowl, beat the eggs until frothy. Add the heavy cream and Splenda. Mix the cinnamon with the pork rind crumbs and slowly add to the egg mixture. Set aside for 5 minutes to allow the batter to thicken. If the batter is too thick, add some water 1/2 teaspoon at a time to thin it out. Pour 1/4 cup of batter onto a lightly greased, hot skillet. You may need to spread the mixture out just a little bit. Cook until each side is lightly browned. Serve with butter and sugar free maple syrup. You can't taste the pork rinds in these pancakes. They kind of remind me of whole wheat pancakes.
Makes: 8-10 pancakes (depending on how thick your batter is).
Per Serving (with Liquid Splenda): 139 Calories; 11g Fat (73.1% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.
Per Serving (with Splenda Granular): 142 Calories; 11g Fat (71.5% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.
These can be made ahead and frozen. Cool them completely on a wire rack. Place a square of waxed paper between each pancake and place into a ziplock freezer bag. Store in the freezer until you are ready to eat. When you want some, simply pull them out of the freezer, put the pancakes on a plate and microwave until hot.
For those of you not following the Low Carb lifestyle, I have a High Fiber, Low Fat pancake recipe at my website.