Maria’s keto pancakes
- 2⁄3 oz. 19 g pork rinds
- 2 2 large egglarge eggs
- 2 tbsp 2 tbsp unsweetened cashew milk
- 1 tsp 1 tsp maple extract
- 1 tsp 1 tsp ground cinnamon
- 1 tbsp 1 tbsp coconut oil, for frying
- Place the pork rinds in a blender or food processor and pulse until ground into a fine powder. You can also crush the pork rinds with mortar and pestle, or in a plastic bag, just use a rolling pin to get it really fine.
- Add the rest of the ingredients and combine until smooth.
- Heat a skillet to medium heat. Once hot, add a tablespoon of coconut oil.
- Pour ¼ cup (1 dl) batter into the skillet. Fry until golden brown and set, about 2 minutes. Flip and continue to cook until cooked all the way through.
- Remove from skillet and repeat with remaining batter. Add more coconut oil as needed.
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.
Recommended special equipment
Blender or food processor.
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.
This recipe calls for a tsp of maple extract (per serving), which has no sugar.
This recipe has not been tested with almond flour. Check out this pancake recipe made with almond flour: https://www.dietdoctor.com/recipes/low-carb-blueberry-pancakes
What do you suggest as a substitute for the maple extract?
You could try using vanilla extract instead, but the flavor will be a bit different.
I am not sure what would be a good substitute in this recipe, however we have several other pancake recipes you may want to cook instead.