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Piggy Pancakes…you won’t believe

PANCAKES…yum !

PORK RIND PANCAKES…what ???

pancakes made with crispy chicharones instead of flour…HUH ?
and
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.

NUTRITION
approx. per cake (batch of 9)
98 calories...8.2g protein…1.1g carbs…6g fat

PORK RIND PANCAKES
gluten and dairy free

makes 8 or 9  4″ inch pancakes
3 1/2 oz. pork rinds, “hot n Spicy” are delicious
2 whole large eggs and 3 whites, slightly mixed
1/4 cup coconut milk, canned
1/4 cup water
3-4 Tbsp sugar or substitute
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1st…put pork rinds in a food processor until very fine and powdered consistency.  you should use puffy crispy pork rinds found at any large market.
for the batter….i used an immersion blender, but i suppose a regular blender would be fine.  put your wet ingredients in first and give it a good whirl so the eggs are good and fluffy.  add the pork rinds and give it a whirl.  now add the rest of the ingredients and blend well.  if it is too thick to blend, add more coconut milk.  let this sit for 5 to 10 minutes.  it will thicken even more…add some more water and/or coconut milk until it is a slightly thick, yet pourable consistency.  if you want to make waffles it should stay on the thicker side.  go ahead and do a taste test…the eggs won’t kill you.  add more sugar or cinnamon?
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.

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