MOCK FRENCH TOAST

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

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).

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

I'm a pork rind hater and I was pleasantly surprised how good these were. The cinnamon gives them the French Toast flavor, but they look and feel more like pancakes. I'm sure I could fool my husband, who can't taste anything anyway. I had no trouble flipping these once they were good and browned on one side. I didn't have any sugar free syrup, so I ate them plain.