guardianactual
MuscleChemistry Registered Member
1 1/2 ounces pork rinds, crushed fine (about 3/4 cup crumbs) 2 tablespoons golden flax meal 2 eggs 1/4 cup heavy cream 2 tablespoons water 1/2 teaspoon vanilla 3/4 teaspoon cinnamon
Whisk all of the ingredients in a small bowl. Let stand 2-3 minutes to thicken. Make the batter into four pancakes in an oiled skillet over medium heat, using 1/4 cup batter for each. Brown them well on both sides. Serve with low carb syrup.
Makes 4 pancakes
Per 2 Pancakes: 328 Calories; 25g Fat; 21g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs Per 4 Pancakes: 656 Calories; 51g Fat; 42g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Whisk all of the ingredients in a small bowl. Let stand 2-3 minutes to thicken. Make the batter into four pancakes in an oiled skillet over medium heat, using 1/4 cup batter for each. Brown them well on both sides. Serve with low carb syrup.
Makes 4 pancakes
Per 2 Pancakes: 328 Calories; 25g Fat; 21g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs Per 4 Pancakes: 656 Calories; 51g Fat; 42g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
