Ingredients

The following ingredients have 8 Servings
  • 4 large eggs
  • 3 ounces pork rinds, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 cup water
  • Avocado oil or coconut oil, for the pan

Instruction

  • In a high-powered blender or food processor, combine the eggs, pork rinds, garlic powder, and cumin. Blend until smooth and well combined. Add 1/4 cup of the water and blend again. If the mixture is very thick, continue to add water until it is the consistency of pancake batter.
  • Heat a scant 1/2 teaspoon of oil in an 8-inch nonstick skillet over medium-low heat. Swirl to coat the pan. Add about 3 tablespoons of the batter and use a rubber spatula to spread it thinly over the bottom of the pan, almost to the edges.
  • Cook for about a minute, until the bottom is beginning to brown. Loosen the edges and carefully flip. Cook the second side for another minute or so.
  • Repeat with the remaining batter, adding oil to the skillet only as necessary (the batter spreads and cooks better with less oil in the pan).
  • Add more water to the batter as needed; it will thicken as it sits.