PORK RIND PANCAKES…what ???
pancakes made with crispy chicharones instead of flour…HUH ?
they are GLUTEN and DAIRY FREE !
low carb, high protein.
yes…i’ve made these a few times. every time i make them even i am in disbelief that a pancake made with these strange ingredients can work so well and be so good. this time i went a step further and made them dairy free using coconut milk instead of cream.
people are amazed. one of my friends, Chef Lisa, wanted a whole stack…and another good friend, Stephanie who is my gluten free- dairy free judge, said she would drive miles to get a plate of these.
believe it or not…you would never know they are made with pork rinds. of course, they are not quite like your plain ordinary pancake, but you’d be surprised with the light fluffy cakey texture…just right for a little drizzle of maple syrup. for a little extra kick i used “hot & spicy”, but the regular might be a better choice for the first timer.
really…give these a try.
even if it’s just for the pure fun and disbelief. i know you will be pleasantly surprised….and you’ll have quite the conversation piece for a unique delicious satisfying breakfast.
approx. per cake (batch of 9)
98 calories...8.2g protein…1.1g carbs…6g fat
PORK RIND PANCAKES
gluten and dairy free
cook as you would normal pancakes (adjust thickness again if necessary)…bubbles on the first side, then flip to finish until cooked through.
best right off the skillet, but i can’t eat a whole batch so i refrigerate the rest and reheat in the toaster oven or microwave.