Maria's keto pancakes

Maria’s keto pancakes

Pancakes for dinner? Why not... Ready in minutes and super satisfying, these keto delights work for any meal. So fire up a warm skillet and get cooking!

Maria’s keto pancakes

Pancakes for dinner? Why not... Ready in minutes and super satisfying, these keto delights work for any meal. So fire up a warm skillet and get cooking!
USMetric
1 servingservings

Ingredients

  • 23 oz. 20 g pork rinds
  • 2 2 eggeggs
  • 2 tbsp 2 tbsp unsweetened cashew milk
  • 1 tsp 1 tsp maple extract
  • 1 tsp 1 tsp ground cinnamon
  • 2 tbsp 2 tbsp coconut oil, for frying

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Place the pork rinds in a blender and pulse until ground into a fine powder. Add the rest of the ingredients and combine until smooth.
  2. Heat a skillet to medium heat; once hot, add a tablespoon of coconut oil.
  3. Pour ¼ cup batter into the skillet. Fry until golden brown and set, about 2 minutes. Flip and continue to cook until cooked all the way through.
  4. Remove from skillet and repeat with remaining batter. Add more coconut oil as needed.

Tip!

Add browned butter or a dollop of sour cream for a finishing touch. And a few fresh raspberries add festive color and a tart but sweet finish. Enjoy!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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8 comments

  1. Niklas
    Besides "dairy free", can the cashew milk be replaced with full fat cream and keep the pancakes just as tasty?
  2. Dhananjay
    yes. i've made a version of these with cream and they were good.
  3. Dhananjay
    btw, pork rinds in a blender do not work. Use a mortal and pestle instead.
  4. Faye
    Can you use almond milk for the pancakes?
  5. Angel
    Just made these and they are weird. They have texture, but almost no flavor (except when you get a slightly larger piece of pork rind and then it's kind of gross). Given the lack of flavor, these desperately need something on them. We put ~1 tsp of coconut cream on them and they were better, but that's a lot of carbs to add to a not great breakfast. Don't think I will make these again :(
  6. Mrs. Williamson
    It came out much better than expected. I ground the pork grinds in a food processer then transferred the ground pork grinds and remaining ingredients into the blender to smooth out. Instead of using maple extract I used organic pure maple syrup which gave it the needed flavor. My family loved it!
  7. vicki
    I made these in a FOOD PROCESSOR with cream, vanilla, and a half packet of stevia. I also added one teaspoon of sourcream. Yes they are not fluffy like regular pancakes, but once cooked in butter and topped with sugar free syrup or berries...They were a treat! I think next time I will add a bit of hemp or chia seeds and I may try them with cottage cheese in the batter as well. All in all, it was a nice break from just eggs for breakfast. Thanks for the recipe!
  8. Mary P.
    The food processor is ideal for the pork rinds. I thought I'd try it in the blender. It worked for me. I even tweaked the recipe and used unsweetened coconut milk, vanilla extract, and pumpkin spice. Mine came out with pumpkin spice flavor in them. Mine didn't come out fluffy and looked more like crêpes. It did have a pancake flavor to them. However, since I have a sweet tooth, I sprinkled some stevia on it. You can pour some liquid stevia and also add some strawberries and/or raspberries for flavoring. Happy keto-ing!

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