Southern Breakfast Series: Pork Rind Pancakes

As many of you may know, I am a Southerner. Southerners love their breakfasts, and what they like best is to have them brimming to the top with grease, sugars, and starches. I also enjoy breakfast, but I try to avoid eating too much fat, cholesterol, etc. in one sitting. I also avoid high-starch meals.

I found and modified a pork rind pancake recipe several months ago. This is a great breakfast for anyone who:
A) Needs to eat gluten-free
B) Is following a low-carb plan such as Atkins
C) Owns a pork rind factory

In all seriousness, this a rather good recipe. If you like eating sausage/bacon with your pancakes, then this is not much different -- and it's a lot lower in calories.

This Nom Needs:
1 cup crushed pork rind (approximately 3/4 of a 3.5oz bag)
2 eggs
1/4 cup cream (if you are lactose-intolerant, you can substitute coconut milk if you like the taste)
6 tablespoons Splenda (or regular sugar if you can't tolerate sugar substitutes)
1 tsp cinnamon
1 tsp vanilla flavoring
1/4 cup oil (I used canola)

In a food processor (or blender, or plastic bag + rolling pin) crush pork rinds to a fine powder and set aside.
In a large bowl, beat eggs until frothy.

Add cream, Splenda, vanilla, and cinnamon to bowl and mix well. Stir in pork rinds and combine until mixture resembles oatmeal.

Let mixture sit for five minutes, during which time heat oil in a large pan on the stovetop at medium heat. Then add spoonfuls of batter to the oil and cook, turning to ensure both sides are browned. (You will want to spray your spatula with cooking spray or rub it with oil so that the batter does not stick to the spatula when you turn the cakes.)

Once pancakes are evenly browned on both sides, remove from heat, pat off excess oil, and serve with your favorite pancake toppings! (My favorite toppings are sugar-free syrup and sweet reveng...I mean fruit).
Servings: 2  (makes about 6 pancakes)
Calories per serving: ~300-350 (2 McDonald's pancakes with margarine and syrup are about 600 calories)
What else you're getting:  Lower sugar (made this way, each serving is only about 3-4 grams of net carbohydrates and not much higher if you use coconut milk in place of cream); Vitamin A, Vitamin D, riboflavin, phosphorus, selenium.