Instructions

1. Place the pork rinds in a spice grinder or blender. Grind to a very fine but clumping powder (it will clump together when pinched because of the fat content in the pork rinds).
2. Transfer the ground pork rinds to a small bowl and add the cinnamon and baking powder. Stir to combine.
3. In a larger bowl, whisk together the eggs, coconut milk, and stevia. Add the pork rind mixture and stir to incorporate.
4. In an 8-inch (20-cm) nonstick frying pan, melt ½ tablespoon of coconut oil over medium-low heat.
5. Preheat your oven to the lowest temperature possible.
6. Pour a quarter of the batter into the hot oiled pan and spread the batter evenly into a circle with the back of a spoon or by rotating the pan. Do not allow the batter to migrate too far up the sides of the pan, or it will burn. Cook the pancake for 4 to 5 minutes, until bubbles form all over. Flip carefully and cook for another 4 to 5 minutes.
7. Transfer the completed pancake to a clean oven-safe plate and place in the preheated oven.
8. Add another ½ tablespoon of coconut oil to the pan. The batter may have thickened while sitting. If so, add water, a splash at a time, and mix until the batter returns to its original consistency, being careful not to add too much water.
9. Pour another quarter of the batter into the pan, form it into a circle, and cook, following Step 6. Repeat with the remaining coconut oil and batter.
10. While the last pancake is cooking, prepare the sauce: Melt the 2 tablespoons of coconut oil and put it in a small bowl along with the almond butter. Stir to combine.
11. When the pancakes are ready, divide between 2 plates and drizzle with the almond butter sauce. Sprinkle with additional cinnamon, if desired.