Mmmm…Pancakes: With a Twist!

Alright TQF™, here’s is a fun and interesting pancake recipe I found. I haven’t personally tried it yet but I am going to for Sunday Breakfast. I love to explore new foods and new ways to make the classics. So we are going to look a unique twist on the pancake, made with pork rinds?! WHAAAA Let’s dig in.

Let’s Mix It Up

1. Place pork rinds in a spice grinder or blender. Grind to a very fine but clumping powder.
2. Transfer the ground pork rinds to a small bowl and add the cinnamon and baking powder. Stir to combine.
3. In a larger bowl, whisk eggs, coconut milk and stevia. Add the pork rind mixture and stir.
4. In a non-stick frying pan, melt ½ tablespoon of coconut oil over med-low heat.
5. Preheat your oven to the lowest temperature possible. 
6. Pour a quarter of the batter into the hot oiled pan and spread the batter evenly into a circle with the back of a spoon. Cook the pancake for 4-5 minutes, until bubbles form all over. Flip and repeat.
7. Transfer the complemented pancake to a clean oven-safe plate and place in the preheated oven.
8. Add another ½ tablespoon of coconut oil to the pan. The batter may have thickened while sitting. If so, add water, a splash at a time and mix until the batter returns to its original consistency, be careful not to add to much water.
9. Follow step 6 with the remaining batter.
10. While the last pancake is cooking, prepare the sauce: Melt the 2 tablespoons of coconut oil and put it in a small bowl along with the almond butter. Stir to combine.

Prep Time: 10min

Cook Time: 40min

Makes: 4 cakes(2 servings)

Nutrition Info: This is a Keto Dish

Calories: 885        Protein: 52g    Carbohydrates: 8g    Fat: 71g    Sugar: 2g