Chicharron Pancakes

CHICHARRON PANCAKES...

pancakes made with ground pork rinds

NO flour...NO kidding !

well, i don't have to tell you that these are my new favorite thing. what could be better? a pig in a pancake? i seem to be alllll about anything PIG lately and i apologize...wait a minute...no, i don't apologize. PIG STUFF ROCKS!...

about these pancakes...chicharron pancakes are another on of those "i can't believe this is gonna work" type recipes. i mean, how is fried pig skin going to turn into a fluffy pancake? well, it's just a miracle i tell ya....

i like to have one every morning for breakfast with maple syrup, spicy pecans and a slice or 2 of bacon (of course). i mention this because that's how much i love them AND they can be made ahead and rewarmed throughout the week. i don't know about you, but i don't have time to whip up pancakes every morning and breakfast is my favorite meal of the day so whenever i can find something out of the ordinary that can be thrown together in the early morn. ...i'm all over it.

i found this recipe while searching for low carb breakfast ideas and it was on quite a few sites. the real recipe is called "Wonder Waffles". i don't have a waffle iron so i went with pancakes instead and as you can see they come out fabulous. i wish i could try the waffles. i was tempted to by an iron, but just can't fit another gadget in the kitchen right now. i don't know who the original came from, but i would love to give thanks to someone out there...so THANK YOU someone out there...

CHICHARRON PANCAKES
adapted from the Wonder Waffle recipe found in the lo-carb forums

4 large eggs (i used Egg Beaters)
2 Tbls. heavy cream (plus more to thin)
2 Tbls. water (plus more to thin)
1 Tsp. vanilla extract
3 Pkt. Splenda

3-4 ounces of crushed/ground pork rinds (1 bag Mission Pork Rinds)
1/4 Tsp. ground cinnamon

1/4 tsp pumpkin spice

use a food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be thick, but not to thick to spoon easily. If too thick, add a little water. i found that i needed to add quite a bit of water and maybe a little more cream. If too thin, add a little bit more pork rinds, but i doubt it will be too thin. now go ahead and make your cakes as you normally would. i found that spreading them out with the back of the spoon as they hit the pan helps. they shouldn't be too thick...do a few testers.

as i said, these keep in the fridge and are great warmed up in the microwave for a quick bite.

i'm thinkin' tomorrow morning i might even make a sandwich with peanut butter and apricot preserves...what do you think about THAT ?!...

the possibilities are endless...

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