You Won't Believe it's Not French Toast

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You Won't Believe it's Not French Toast

Ingredients:

1/2 of a 3-oz. bag of unflavored pork rinds

2 eggs

1/4 cup heavy cream

3 packets Splenda

1/2 teaspoon cinnamon

1/2 teaspoon egg nog extract or vanilla

extract

Crumble pork rinds up until they resemble

bread

crumbs (use your food processor if you like -

or

put them in a Ziploc bag, air removed, and

roll

them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining

ingredients and beat again. Add crushed pork

rinds

to the egg/cream mixture and allow to sit for

approximately 5 minutes. Mixture will thicken

to a

" gloppy " phase during this time.

Meanwhile, heat skillet or griddle with butter

or

oil, and when hot, fry pancake style until

golden

brown on both sides. Serve with low-carb maple

syrup!

If you don't tell someone who eats them, they

will

never have a CLUE that these little french

toast

pancakes are made with pork rinds. And

everyone

loves 'em. Really. Yeah, really. Would I kid

you?

Less than 1 net gram of carbohydrate per

serving.

Extremely Important Notes:

The pork rinds must be a good brand with an

extremely bland taste. In my area there are

4-5

brands available, but only 2 of them are

really

" puffy " and contain very little

pork-rindy-taste.

They are Baken-ets (Frito-Lay's national

brand)

and Huffmann's (a local brand.) Rinds that are

super crunchy don't work well for this. It's

also

important that they be very well crushed -

just

one step above dust.

Also - remember to let it really get to its

" gloppy " phase and don't rush it. Plus, make

sure

the skillet is hot before you start adding the

mix

- with just enough oil to moisten bottom of

pan

but not enough to fry chicken in.

Lastly, while the egg nog extract is optional,

it

really adds something. If you don't have any,

we

suggest you substitute a vanilla, rather than

just

leaving it out.

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