Pork rind pancakes might just be the strangest—and best—low-carb breakfast option ever invented. Adding pancetta makes these pancakes (which have more the texture of old-fashioned corncakes or “hoecakes”) a feast of pork two ways. Using maple flavoring means no need for calorie-laden syrup.
- 1 3.5-ounce bag pork rinds
- 3 eggs, beaten
- ¼ cup full-fat canned coconut milk or heavy cream
- 2 teaspoons or serving-size packets powdered stevia or erythritol sweetener
- ½ teaspoon gluten-free maple flavoring
- ½ cup cubed pancetta or bacon
- 3-4 strawberries and warmed nut butter for topping, optional
Crush pork rinds in the bowl of a food processor. Add eggs, milk, sweetener and flavoring. Pulse to combine.
Cook pancetta in a heavy skillet over medium-high heat. Remove pancetta to a paper towel-lined plate, reserving 1 tablespoon fat in skillet.
Add ¼ cup pork rind mixture and sprinkle with ¼ of the crumbled pancetta.
Cook over medium heat for 3 minutes, or until top begins to set. Flip and cook an additional 3 to 5 minutes, or until set in the center.
These look beautiful stacked on a serving plate. Serve with sliced strawberries and a drizzle of warmed nut butter, if desired.
Nutrition Analysis: 410 cal, 30 g fat, 255 mg chol, 1170 mg sodium, 9 g carbs, 4 g fiber, 2 g sugar, 7 g protein
Recipe and photo by Angela Sackett