MOCK FRENCH TOAST

By Avera

Ingredients
  • 2 ounces pork rinds, 1/2 cup ground

  • 2 eggs

  • 1/4 cup heavy cream

  • 2 tablespoons granulated Splenda or equivalent liquid Splenda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla

Directions
  1. Put the pork rinds in a quart size ziploc bag, discarding any hard pieces. Crush with a meat mallet until finely crushed. In a small bowl, beat the eggs well; stir in all but pork rinds. Add the pork rinds and let stand for 5-10 minutes until it thickens and becomes "gloppy". Heat a little butter and oil (the oil helps keep the butter from burning) in a very large nonstick skillet. Spoon in the batter, dividing into 4 medium size pancakes. If you don't have an extra large skillet, make 2 pancakes at a time. Cook until nicely browned on the bottom; flip and cook the other side until brown. Serve with sugar free syrup, if desired (not included in carb count).


Nutritional Facts

Servings
1
Makes 4 medium pancakes
Can be frozen
With granular Splenda
Per Pancake
124 Calories
10g Fat
8g Protein
2g Carbohydrate
trace Dietary Fiber
1g Net Carb
Per 2 Pancakes
248 Calories
20g Fat
16g Protein
4g Carbohydrate
trace Dietary Fiber
3g Net Carbs
Per 4 Pancakes
495 Calories
40g Fat
32g Protein
7g Carbohydrate
1g Dietary Fiber
6g Net Carbs
With liquid Splenda
Per Pancake
121 Calories
10g Fat
8g Protein
1g Carbohydrate
trace Dietary Fiber
.5g Net Carbs
Per 2 Pancakes
242 Calories
20g Fat
16g Protein
2g Carbohydrate
trace Dietary Fiber
1g Net Carb
Per 4 Pancakes
483 Calories
40g Fat
32g Protein
4g Carbohydrate
1g Dietary Fiber
3g Net Carbs

breakfast pork rinds carbs under 5g french

3 replies

apanda
apanda 2009-08-23 12:46:53 -0500 Report

Skip, does it say that on the package??
Wondering how it could be a sugar substitute if it has sugar added. I know there is a Splenda/Sugar blend, but I thought the regular Splenda was just substitute only.

SkipT
SkipT 2009-08-23 08:55:02 -0500 Report

The powdered splenda is higher in carbs because they actually us sugar to bulk it up! None added to the liquid.

apanda
apanda 2009-08-11 12:48:53 -0500 Report

I have to wonder "outloud" why the granular splenda carb counts are always a little higher than the liquid carb counts? I have noticed this before in many recipes. Do you know Donna?? Also, I wonder if the recipe would be the same using liquid sweetener such as Sweet 'n Low?? My third question is about the pork rinds…can you taste them in this recipe? My guess is that it provides the protein, being that it is a meat bi-product. Wonder if there is something else that could be substitued for that "piggy product"?