I posted this to the DS page with my daily eating but thought other might want it as well. As I noted this is for one serving but I couldn't imagine eating it alone. I split it with my BF who hasn't had surgery and even 1/2 of this recipe fills him up. 

This recipe is different and you definitely need to keep an open mind. BUT, they taste so good. My boyfriend couldn't tell what the different ingredient was. I top them with homemade no sugar apple butter and no sugar added peanut butter. 

"Pancake" recipe

1.5 ounce plain pork rinds (Crush them - I use my ninja)

2 eggs

1/4 milk or whatever milk alternative you use (i.e. almond, soy, hemp, half&half - I have whole milk so I used that)

1-2 tsp cinnamon (I use closer to 2 tsp but i'm not big on measuring it out)

1/2 tsp nutmeg

1 tsp vanilla

1 TBL Erythritol (the recipe I got this from used 20 drops liquid stevia, but I don't have that so I used what I have, i'm sure any sweetener would work)

Butter, coconut oil, etc for frying (whatever you feel comfortable with - I personally use butter because, well, butter)

1. Finely crush your pork rinds - again I use my ninja equivalent - the original recipe used a rolling pin and a ziplock bag - my theory was the finer the better - set aside
2. In a bowl mix the eggs, milk, cinnamon, nutmeg, vanilla, and sweetener
3. Add the pork rinds to the liquid and mix until you get most of the lumps out (I usually have a few small ones) 
4. Let the mix sit for 5 minutes.
   1.    Note on the batter - I noticed that it appears grainy - but thats okay - and it gets thicker than it started out as - thats what we want
5. Pour about 1/3 of the batter onto a heated skillet with your melted butter (I would say I use about 1/2 TBL for each pancake)
6. Let cook for about 1-2 minutes 
   1.    These will not "bubble" like traditional pancakes. For me I know its time to flip when they are pretty much set and move around the pan when I shake it
7. Flip over, I remove them from the heat at this point and move them around the pan to soak up whatever butter was left
8. Put onto your plate and enjoy with whatever toppings you enjoy. 
9. Start over with the melted butter and 1/3 batter for the next batch.
   1.    Also, another reason I remove from the heat to finish off each pancake is so the pan cools slightly for my next batch. 

Note to RNY'ers - I wouldn't recommend eating more than 1 of the 3 pancakes this recipe makes. They are filling and because of the pork rinds they do expand in your stomach. Just my 2 cents though. 

Hope you enjoy this as much as I do. 

Heres the nutritional breakdown from myfitnesspal for the entire recipe - who knew cinnamon had so many carbs

How do you like CarbQuik? was going to try it. Any stores carry it?

I use those and also Toufayan Pitas. I can buy them on Netrition.com or sometimes local. Anything bread-like I try to keep in my freezer so I am not tempted to eat it every day. I also keep low carb tortillas and Ezekial bread. also I occasionally do 100 calorie english muffin.

As I live alone and have no one to share things with, I got this idea for a mug cake somewhere along the way.

Chocolate Mug cake

1/4c Carbquik   (Like low carb Bisquick - buy on Netrition.com or Amazon)

2 Tbsp Cocoa Powder (I use Hershey's Dark)

!/4 Cup Torani Or DaVinci SF Syrup-- flavor of choice

Mix together and add enough water or milk to make a thick pancake batter consistency.- About 2 TBSP

Microwave one minute and check. Keep microwaving in 15 second intervals until cooked. I like to leave the center a little wet looking. My microwave takes about 1:45 seconds. Eat!

Stats for whole cake made with water - entered into My Fitness Pal

Calories: 92
Fat: 6g
Total Carb: 7gFiber: 4g
Sugar: 0
Protein 7g

Just received mine yesterday.  It is still in the box but I'm going to play with it tonight!