Instructions: Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like - or put them in a Ziploc bag - air removed - and roll them with a rolling pin). Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a "gloppy" phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you dont tell someone who eats them, they will never have a CLUE that these little French toast pancakes are made with pork rinds. And everyone loves em. Really. Yeah, really. Would I kid you?

Extremely Important Notes: The pork rinds must be a good brand with an extremely bland taste. In my area there are 4 or 5 brands available, but only 2 of them are really "puffy" and contain very little pork-rindy-taste. They are Baken-ets (Frito-Lays national brand) and Huffmanns (a local brand). Rinds that are super crunchy dont work well for this. Its also important that they be very well crushed - just one step above dust.

Also, remember to let it really get to its "gloppy" phase and dont rush it. Plus, make sure the skillet is hot before you start adding the mix - with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you dont have any, we suggest you substitute a vanilla, rather than just leaving it out.

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