Mock French Toast

A pancake looking Fench toast suitable for Atkins Induction and beyond.

Ingredients

• 2 oz pork rinds, crushed
• 1 cup heavy cream
• 2 large eggs
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 0.45 oz Splenda

Directions

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.