Year of the LC Golden Pig
 

It all started out because I was missing Cheerios!!!!!!!!

Cream, pork rinds, splenda

I put some thick cream into a cereal bowl, added 2 tsps of Splenda, stirred that .........and then crushed some pork rinds into it. If it is eaten immediately, it has that wonderful cheerio crunch to it.

If, on the other hand, you made too much (as I had), slip the remainder into the freezer. When it is only partially thawed, it is just WONDERFUL.

Maybe this is the Year of the Golden Pig LC style!!!!

Cereal made from pork rinds? I think I'll pass...

I've done something similar. I crushed pork rinds up to small chunks and added slivered almonds, splenda and cinnamon. It made granola!

I'm always open to trying anything once... wow, this is a stretch but heck I love cereal/granola!

Okay, so I tried it... overall, it wasn't bad... i think my only problem is the fact that pork rinds are salty so despite the sugar and cinnamon there's that saltiness... otherwise, it tasted alot like cinnamon toast crunch... is there such a thing as low-sodium pork rinds!?! :)

You can make your own pork rinds.
I'm not sure exactly how, but i know that there are some here that do.
Maybe it would help if you had control of how they were made...as far as the salty taste is concerned.
Perhaps there is a thread?

I use pork rinds for endless things.
My alltime favorite is pancakes.
They are wonderful, and the pork rind batter is perfect even without any flours such as almond or flax!
I'm not a big fan of plain porkrinds for snacking anymore...but i love to use them in cooking.

How can you make pancake batter with pork rinds?

Theres a "pork rind pancake" recipe around here somewhere, i'll see if i can find the link...
It's basically a mix of heavy cream, finely ground pork rinds and egg seasoned with sweetener of your choice, and cinnamon. Surprisingly, it makes a great batter. Let me hunt around some for the recipe..

Here's the original link to the recipe:Pork Rind Pancakes

The way i measure my pork rinds is that i use 1/2 cup plus 2TB of them once they are ground up. Just toss them in a food processor, it works great.

Heres the thread that has quite a few pics....
Pictures and Step by Step

Thanks for the links, Samantha!! :)

Wow! Thanks a lot. Just wondrin, did you use salty pork rinds, were the pancakes really salty?

I'm wonderin' the same thing... hmmm....

Good morning :)
I used the regular cheap pork rinds you buy in the store.
Nope, the pancakes are not salty.
Whip up a batch and see what you think!

Yeah, I think my pork rinds were unsalted, unflavored.

Hey Nancy, what brand do you buy? I'd love to try those unsalted ones for sweet treats. Not to mention, I'm sure they must be better for you overall, no salt related bloatiness...

The pancake recipe is amazing....I never thought it would be good...but I had to try it out of curiosity.....I was pleasantly surprised. More like a french toast.....delicious!

Oh boy, I just threw out 2 bags that had been in my pantry for years. I don't know the brand but the bag was clear with brown label on it, I think a Mexican name, like Chicarones.

So, I tried these pork-rind French Toasts for the first time today... overall, very good... the texture was nice. My ONLY complaint was that it was a bit salty - though not nearly as salty as I thought it would be. The only thing I need to do is find no salt or low-sodium pork rinds.

Overall, very good though!

ok after over 8 years of low carbary I finally tried historic Mock French Toast only I am not calling it that thanks to this thread it is a Pork rind pancake! or French Toast!!! much better name!
calling it "mock French toast" put me off , anything "mock" or "faux" just puts me off I guess


anyway I tried it

as directed above thanks for the tips and recipes

they looked so good in that link with the pictures and just calling them what they are "porkrind pancakes" helps!

I had a chicarone, a huge one you buy in the Mexican markets they are just pure skin fried in actual lard until puffy. If you have never tried them then look for a Mexican meat market that makes them fresh you are in for a treat, they are as big as your head and you can usually get some hot sauce YUM! Worlds better then the ones in the bag.

anyway for 1 large pancake

I used about 1/3 cup ground up pork rinds (I ground a piece of cinnamon stick into the rinds)
2 eggs
2 tsp lemon juice (cut the porkiness and in the end it really made the flavor in these! I would add a full tbl next time and maybe some rind)
1 tbl cream
2 tbl of DaVinci SF pancake syrup

mix together well and let it sit about 5 min

heated pan poured it into one large pancake

flipped when golden (they do look pretty!)
topped with butter and syrup and it was very good, the house smells like breakfast time :)

thank you again I saved my crumbs to make another pancake when I have the yearning again

OMG, I just had a fantastic idea. I made these again today... I used the lemon suggested by HiDelight -- good suggestion :) I also found a bag of pork rinds that had 100 mg less sodium per serving and I think this really helped with the too salty problem.

Well, my idea is... there's an awesome treat in Hispanic/Latin cuisine called arepas. It's basically 2 corn pancakes with mozzarella cheese melted between these pancakes... Well, I love arepas but never really thought I'd have them again... Now, I can!!!! Wooohoooo!!!

Thank you! I've been on a quest for no-soy low-carb cereal
 

This may just be it!

I've been looking everywhere for a no-soy (or low-soy) low-carb cereal.

I tried making my own cereal last week (out of protein powder & grains) but am not thrilled with the results.

I don't understand why there aren't more no- or low-soy products out there for low-carbers; it seems a lot of us need to avoid soy?

Thanks again, I can't wait to try it!

Update: Chocolate Protein Cereal!
 

I just wanted to say thanks again...I tried this in my "chocolate cereal" style and it was good!

If you liked "Cocoa Crisp" or other chocolate cereals, I think you'll like this.

(NOTE: I did mine with milk, but others on induction could do this with cream plus water.)

9 pork rinds (80 calories, 0 carbs)
1/2 scoop chocolate sugar-free whey protein powder (45 calories, 1 carb)
1/2 cup (2% or 4%) milk (~70 calories, 7 carbs)

TOTAL: 195 calories, 8 carbs (lower if you use cream instead)

You can mix the protein powder with the broken up pork rinds first, or mix it into the milk first, depending on how much you mind little bits of protein powder. It's chocolatey and good.

I did find it a tad salty, so next time I'll try the low-salt pork rinds.

Thanks for the idea!