Carnivore Pancakes (Meat-Based, No Plants)
🔪 Ingredients:
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4 large eggs
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4 oz cream cheese (or substitute with ricotta or mascarpone)
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2 tbsp unflavored collagen peptides or beef gelatin (optional, for structure)
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1 tbsp melted beef tallow, butter, or ghee
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Pinch of salt
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Optional: 1–2 tsp vanilla extract or sweetener (stevia/monk fruit) if you’re “relaxed” carnivore
🍳 Instructions:
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Blend the batter:
In a blender or mixing bowl, combine eggs, cream cheese, collagen (if using), tallow, and salt. Blend until smooth and frothy. -
Preheat and grease:
Heat a non-stick or cast iron skillet over medium-low heat. Lightly grease with tallow, ghee, or butter. -
Cook the pancakes:
Pour small amounts of batter into the pan (about 3–4 inch pancakes). Cook for 2–3 minutes on one side, until bubbles form and edges look set. Flip and cook another 1–2 minutes. -
Serve warm:
Eat plain, or top with butter, whipped cream, or sugar-free carnivore “syrup” (like whipped egg yolk + cream cheese + vanilla).
📝 Tips:
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For fluffier pancakes: Separate the eggs and beat the whites to stiff peaks, then fold them into the blended batter.
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For savory: Add crumbled bacon or shredded cheese into the batter.
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Storage: Keep in fridge up to 3 days, or freeze with parchment between layers.
Want a version with organ meats, bone marrow, or other nose-to-tail tweaks? I can help with that too.