1. |
Put the pork rinds in a quart size Ziploc bag, discarding any hard pieces. Crush with a meat mallet until finely crushed. |
2. |
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". |
3. |
Heat a little butter and oil (the oil helps keep the butter from burning) in a very large non-stick skillet. |
4. |
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. |
5. |
Cook until nicely browned on the bottom; flip and cook the other side until brown. Serve with sugar free syrup, if desired. |
6. |
Note: based on recipe from Linda's Low Carb. |