Who would have thought of grinding up a packet of Pork Scratchin’s for the base of a good pancake! I’ve made a few different pancake recipe’s, to me, this recipe is the tastiest so far. They’re ready in minutes and quite filling. I made them today. As I was out in the ocean just out of Dingo Beach, 4 km out just off Saddle Back Island, bobbing up and down in the tinny catching zilch lead me to daydream about something nice for my breakfast after an 18 hour fast.
I couldn’t really go past these pancakes! Not only do they taste really good, they are real quick to knock up too.
This mornings batch I included an extra egg yolk, only because when I make something that calls for just the white of the egg, I hate throwing the yolk away. 9 times out of 10 the un-used yolks will sit in the fridge for like a week then I throw them out! :0 This time, I had a loner yolk from the day before being left over from a cauliflower base pizza I made, this made my batter a wee bit thicker however, that is rather nice to have thick pancakes. I made 3 thick pancakes with this thicker batter, usually the batter makes four decent sized, thinner pancakes.
- 1 packet of Gold Medal Pork “scratchin’s” Krackles
- 2 eggs
- 2 tablespoons Califia Farms Almond Milk Unsweetened
- 2 tablespoons Maple Syrup, Sugar Free
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil, for frying
- home-made keto friendly jam or 1/4 cup fresh or frozen organic berries of your choice.
- 1 tablespoon Gippsland Dairy (or similar) Pure double cream.
- Put the whole bag of Pork Krackles in a blender and pulse until powdered down.
- Add the rest of the ingredients and combine until smooth. Only use 1 teaspoon of maple syrup in the batter – use the rest to pour over the finished pancakes.
- Heat up your frying pan, once hot, add a tablespoon of coconut oil.
- Spoon or pour about 1/4 cup of the batter into the pan. Cook for around 2 minutes on a medium heat, flip and cook a further minute or until cooked through.
- Remove onto a serving plate and repeat with remaining batter. Add extra coconut oil when needed.
Note: Once you have them on your plate I use the rest of the Maple Syrup to coat them in delicious, shiney, tasty stickiness. On top of the syrup I place a tablespoon of keto friendly jam or a 1/4 cup of fresh or frozen mixed berries and a big dollop of Pure thick cream! Nothing nicer!
Net Carbs: 3 grams Fat 44 grams Protein 25g