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Keto Maple Cinnamon Pancakes with Pork Rinds – vegetarian recipe
Stav Kogan

Keto Maple Cinnamon Pancakes with Pork Rinds

Say goodbye to carb-heavy breakfasts! These Keto Maple Cinnamon Pancakes use a secret ingredient—pork rinds!—to create a surprisingly light and tender texture. They're quick, easy, and packed with flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 510
Ingredients Method Nutrition

Ingredients
  

  • 2 ¾ cups / 150 g (5.3 oz) plain pork rinds
  • 8 large eggs
  • 4 tsp (20 ml) maple extract
  • 4 tsp (8 g / 0.28 oz) ground cinnamon
  • 4 tbsp (60 ml) coconut oil, divided for frying
  • For the lightest, fluffiest texture, sift the pork rind powder after blending to remove any larger pieces before mixing it with the wet .
  • Maintain a consistent medium heat. If the skillet is too hot, the outside of the pancakes will burn before the egg-heavy center is fully cooked.
  • For a savory twist, omit the maple extract and cinnamon and add 1/2 teaspoon (10 ml / 0.3 fl oz) of garlic powder and a pinch of black pepper to the batter.

Method
 

  1. Directions
  2. Place the pork rinds into a high-speed blender or food processor. Pulse until they form a fine, flour-like powder.
  3. Add the eggs, maple extract, and cinnamon to the blender and blend on high until the batter is completely smooth and well combined.
  4. Heat a large non-stick skillet or griddle over medium heat.
  5. Add 1 tablespoon (15 ml / 0.5 fl oz) of coconut oil and allow it to melt and coat the surface.
  6. Pour about ¼ cup of batter per pancake onto the hot skillet.
  7. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
  8. Transfer to a plate and repeat with the remaining batter, adding more coconut oil to the skillet for each batch.
  9. Serve immediately with your favorite keto-friendly toppings, such as fresh strawberries or sugar-free syrup.
  10. Let the batter rest for 5 minutes after blending. This allows the pork rind flour to fully absorb the liquid, resulting in a better pancake structure.

Nutrition

Calories: 510kcalCarbohydrates: 2gProtein: 24gFat: 43g

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