Carnivore Beef Liver Pancakes Recipe

Carnivore Beef Liver Pancakes Recipe

🧾 Ingredients (Makes 4–6 pancakes):

• 4 oz beef liver, trimmed and chopped

• 2 large eggs

• 2 tbsp beef tallow or butter (plus more for frying)

• 2 tbsp pork rinds, crushed into powder (optional binder)

• 1 oz ground beef or cooked bacon bits (optional — mellows liver flavor)

• Salt to taste

Optional (if your version allows):

• 1 tbsp grated cheese

• 1 tsp cream or heavy cream

• Pinch of garlic powder or herbs

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🥄 Instructions:

1. Soak the liver (optional):

   • Soak chopped liver in salt water or a splash of lemon juice for 30 mins to reduce the strong taste. Rinse and pat dry.

2. Blend the batter:

   • In a blender or food processor, combine liver, eggs, tallow, pork rinds, and salt.

   • Blend until smooth like pancake batter.

   • Add ground beef or bacon for extra texture and mildness.

3. Cook:

   • Heat a non-stick skillet or cast iron pan over medium heat.

   • Add a bit of tallow or butter to coat the pan.

   • Pour small pancakes (2–3 inches wide) into the skillet.

   • Cook 2–3 minutes per side until browned and cooked through.

4. Serve:

   • Eat hot with a pat of butter, melted marrow, or bacon grease drizzle.

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🧠 Tips:

• Add more pork rind powder or a bit of gelatin for firmer, fluffier pancakes.

• Want a crispier outside? Let the batter sit 5 mins before cooking to thicken.

• These freeze well! Reheat in a skillet or toaster.

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🔄 Variations:

• No eggs? Use 1 tbsp gelatin + 2 tbsp water per egg.

• Want more fat? Add 1–2 tbsp of melted suet or marrow into the batter.

Would you like a sweeter-tasting version using egg yolks and cream (still carnivore)? Or a dairy-free twist? Let me know how you roll!