Are you ready to flip the script on your morning routine with the easiest Carnivore Pancake recipe on the block? Say ‘hello’ to a high-protein breakfast that laughs in the face of complicated cooking methods. No more separating eggs or sifting through countless ingredients — my recipe is as simple as it gets.
Indulge in a quick and easy breakfast that’s not only mouth-wateringly delicious but also perfectly aligned with your meat-loving lifestyle. These fluffy Carnivore Pancakes are the talk of the town and the new heroes of your morning routine. Get ready to fry, flip, and feast!
Frequently Asked Questions About My Carnivore Pancakes
Welcome to the wild world of Carnivore Pancake FAQs, where we tackle your burning questions with a side of sass and a pat of buttery humor. Get ready to flip through the answers like you’re flipping those deliciously fluffy pancakes. No need to raise your hand — just raise your appetite!
If this recipe were a dating profile, what would it say about itself?
Easy-going and low-maintenance looking for a breakfast lover who appreciates a strong, protein-packed start to the day. Not into playing games like ‘separate the eggs’ or ‘measure multiple ingredients.’ If you want a fluffy, no-fuss relationship with your first meal, swipe right for these simple Carnivore Pancakes. Ready to sizzle in your skillet!
Do I need a culinary degree to make these pancakes?
Absolutely not! My Carnivore Pancake recipe is so simple that even your neighbor who burns water could make them. Just crack, mix, pour, and cook — no fancy chef hat required!
Will I need to buy stock in an egg farm to make these pancakes?
Fear not, eggspenditure-wary reader! Four eggs are all it takes to create these protein-packed delights. You won’t have to cluck around the grocery store aisles for this one.
Are these pancakes dairy-free, or should I brace myself for a surprise dairy encounter during my midnight fridge foray?
Not a chance! These dairy-free Carnivore Pancakes are as dairy-free as a cow on vacation from the milking parlor. Butter or tallow is just for frying to golden perfection, so if you’re dodging dairy, simply opt for tallow and keep those pancakes as lactose-free as a glass of water.
What’s the secret handshake for joining the Fluffy Pancake Club?
The secret lies in the art of chill — keep that skillet at a mellow medium-low heat, like you’re sunbathing under a spring sun, not a midsummer blaze. Patience is your pancake pal; cook your pancakes thoroughly until they puff up. No need to rush — fluffiness takes time, and your taste buds will thank you for the VIP treatment.
How do I make my pancakes as irresistible as a kitten video?
The secret to pancake glory is to be generous with your fats — butter or tallow. Don’t skimp! Use a hearty dollop to fry each pancake to golden perfection. It’s like giving your pancakes a buttery tuxedo or a tallow evening gown. Dress them up for the ultimate taste sensation, and watch them disappear faster than a squirrel with a nut in a dog park.
Can I make these pancakes if I’ve sworn off carbs like they’re the last season’s fashion?
Yes, fashion-forward foodie! These zero-carb pancakes are as trendy as avocado toast was in 2019. Enjoy the fluff without the puff!
Is it true that these pancakes can be made faster than I can set up my coffee maker?
Well, unless your coffee maker is from the future, this quick and easy breakfast will have you flipping pancakes faster than you can say, “Where’s my caffeine?”
If I’m all out of butter or tallow, can I fry these in leftover bacon grease?
If you’re living the carnivore dream, bacon grease is practically a sacrament. Go ahead and give those pancakes a sizzle with your favorite meaty essence.
Can I whip up these carnivorous delights in advance, or are they like a live comedy show—better enjoyed in the moment?
Think of these fluffy Carnivore Pancakes as the stand-up comedians of the breakfast world — they’re at their best when served fresh and hot! Making them in advance would be like recording a live show to watch later: technically possible, but you’ll miss out on the magic. For peak pancake performance, cook them fresh and devour immediately. Your taste buds deserve the live show!
Step-by-Step Instructions on How to Prepare These Zero-Fiber Pancakes
Grab 4 free-range eggs that have never known a cage.
Introduce them to your trusty electric mixer…
…and beat them into submission until they’re lighter in color and fluffier than a well-loved bathrobe.
While the mixer’s still doing its thing, casually introduce 2 tablespoons of gelatin powder to the mix. Keep that mixer moving; we’re not going for lumps.
Now’s the time for 4 tablespoons of egg white protein to join the party. Keep the mixer in action. It’s not a spectator sport.
Keep that mixer working for 2 solid minutes. You’re aiming for a batter that can hold its own, no slacking.
Turn your 4-inch (10 cm) skillet to a medium-low heat.
Drop in 1 tablespoon of butter or tallow. Let it melt until it’s happily swimming around the skillet.
Pour in about 1/2 cup (120 ml) of batter.
Do the skillet shake — gently — till the batter lays down flat like a well-made bed.
Cover it up and cook until the top looks as settled as a cat in a sunbeam.
Time to flip.
Here we go.
Give it a few minutes, covered, on the other side until it’s as done as your last Netflix binge.
Keep going until you’ve used up all the batter. Remember to add a generous heap of butter before each pancake.
Serve them up with a good slathering of butter or tallow, or crown them with your topping of choice.
Yum!
How I Came Up with This 3-Ingredient Carnivore Recipe
The Accidental Genius of 3-Ingredient Carnivore Pancakes
Ever feel like your to-do list is trying to break the world record for the longest scroll? That was my week — imagine a usual busy week, then multiply it by five. Why? Oh, just casually launching a quintet of shiny new products in my Finnish online store.
Now, every Sunday, my blog lights up with a new recipe. But there I was on Friday, recipe-less and feeling the pressure like a soda can in a shake-off. In a flash of panic, I boiled six eggs, thinking I’d whip up something quick. But my brain was as empty as a politician’s promises. Nothing sparked.
And let’s face it, six boiled eggs had become my culinary crutch. I was this close to being the “six-boiled-eggs person.” I needed a change, a culinary plot twist.
Then, out of the blue — BAM! — the idea of Carnivore Pancakes landed in my brain like a UFO in a cornfield. Sure, I’d made Carnivore Waffles, but pancakes? That was uncharted territory, and I was going dairy-free with this one.
Besides, after the scare with my Carnivore Blood Pancakes, I owe you a yummy pancake recipe that you’ll actually want to whip up!
So, there I was, late Friday night, scribbling down a mad scientist recipe for a 2-ingredient masterpiece: 4 organic, free-range eggs and 4 tablespoons of gelatin powder. And let’s not forget the magic of butter for that sizzle in the skillet.
Aiming for cloud-like fluffiness, I beat those eggs into a frenzy until they looked like a frothy white sea. I had halved the recipe because who needs a pancake tower on a test run?
Into the skillet went these little dollops of potential, sizzling their way to greatness.
The Great Pancake Puff-Up and the Quest for Perfection
My kitchen turned into a mad scientist’s lab, and there I was, watching my pancakes rise like a phoenix from the ashes. They puffed up so gloriously that I half-expected a standing ovation from my spatula!
Taking a bite, the flavor was a home run, but the texture? Let’s just say it was clingier than a static sock in winter. That pancake was so sticky, I swear it was trying to become a permanent resident in my throat – talk about clingy breakfast food!
I put on my detective hat and deduced that I might have gone overboard with the gelatin. For my Saturday sequel, I dialed back the gelatin and called in some egg white protein for backup, aiming for that melt-in-your-mouth magic.
The lineup for round two: 2 organic, free-range eggs, 1 tablespoon of gelatin powder to keep things together, and 1 tablespoon of egg white protein to bring the fluff. The result? Better, but I knew I could still hit that culinary sweet spot.
I was genuinely gobsmacked by the fluff factor of these pancakes, and the taste? Heavenly simplicity! But the real MVP here was the butter — it turned my basic pancakes into a taste sensation worthy of a Michelin star.
So, I upped the ante with more egg white protein, and voilà! The pancakes reached new heights of fluffiness. The texture was now smoother than a jazz solo on a Saturday night. As I devoured my creation with a generous smear of butter, I knew I’d struck breakfast gold. These pancakes weren’t just good; they were “set the alarm early to eat them” good.
This morning’s breakfast was an epic pancake saga. Started with a meaty trilogy smothered in butter, then for the grand finale, three more pancakes took a dive into a pool of whipped cream. It was a breakfast so grand, my stomach didn’t even think about lunch… or dinner!
Here’s the recipe for you to enjoy:
Carnivore Pancakes (dairy-free)
Are you ready to flip the script on your morning routine with the easiest Carnivore Pancake recipe on the block? Say ‘hello’ to a high-protein breakfast that laughs in the face of complicated cooking methods. No more separating eggs or sifting through countless ingredients — my recipe is as simple as it gets.
Indulge in a quick and easy breakfast that’s not only mouth-wateringly delicious but also perfectly aligned with your meat-loving lifestyle. These fluffy Carnivore Pancakes are the talk of the town and the new heroes of your morning routine. Get ready to fry, flip, and feast!
Ingredients
- 4 organic free-range eggs
- 2 tablespoons gelatin powder
- 4 tablespoons egg white protein
- butter or tallow for frying
Instructions
- Beat the eggs until pale and fluffy with an electric mixer.
- Add the gelatin powder gradually while constantly mixing.
- Add also the egg white protein gradually while constantly mixing.
- Continue beating for 2 minutes, until the batter is fluffy and sturdy.
- Heat a 4-inch (10 cm) skillet over medium-low heat.
- Add 1 tablespoon butter or tallow and let it melt.
- Once the fat has melted, pour about 1/2 cup (120 ml) of batter into the skillet and shake the skillet gently until the surface of the skillet is covered with batter.
- Cover with a lid and cook until the top of the pancake is set.
- Flip over, and cook for a few minutes, covered, until completely done.
- Repeat with the rest of the batter.
- Enjoy with ample butter or tallow.
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| Nutrition information* | In total | Per pancake (makes 6 pancakes) |
| Protein | 69.1 g | 11.5 g |
| Fat | 90.1 g | 15.0 g |
| Net carbs | 2.2 g | 0.4 g |
*Butter included in the calculations.
Tips for Variations
Carnivore variations
Here are carnivore variations and serving suggestions to jazz up your 3-ingredient Carnivore Pancakes. You see, these pancakes are not perfect only for breakfast, but they make a complete meal — or a hearty side for your carnivore meal.
- Crispy Chicken Skin Pancakes: After frying up some chicken skin until it’s nice and crispy, crumble it over your pancakes for a delightful crunch. Serve these pancakes hot with a side of chicken drumsticks or thighs for an all-chicken, protein-packed meal.
- Smoked Salmon Pancakes: Incorporate bits of smoked salmon into the batter for an omega-3 boost. Serve these savory pancakes with a side of scrambled eggs and decorate with chives (you don’t have to eat the chives if you don’t want!) for a fancy brunch feel.
- Bacon Bits Pancakes: Mix in cooked, crumbled bacon into your batter for a smoky, meaty flavor. Serve with extra slices of crispy bacon and maybe even a side of beef liver for a nutrient-dense, satisfying meal.
- Herbed Butter Pancakes: While still sticking to the animal-based ingredients, infuse your butter or tallow with herbs like rosemary or thyme for an aromatic twist. Serve these herby pancakes with a juicy ribeye steak or lamb cutlets.
- Cheese-Stuffed Pancakes: Stuff small chunks of your favorite hard cheese inside the pancake batter before cooking. Serve these gooey, cheesy pancakes with a side of seared pork chops or a beef patty for a carnivore feast.
These variations stick to the carnivore theme, using only animal products and keeping in line with the simplicity of the original 3-ingredient recipe. Enjoy these meaty takes on your new favorite breakfast or dinner!
Keto variations
Here are some keto-friendly variations for the pancakes, including serving suggestions:
- Sweetened Keto Vanilla Pancakes: Add a keto-friendly sweetener such as erythritol, allulose, stevia, or monk fruit sweetener and a pinch of vanilla powder to the original batter for a sweet twist on your pancakes. Serve these with a dollop of whipped cream made from heavy cream and a sprinkle of Ceylon cinnamon for a decadent yet low-carb delight.
- Almond Flour Pancakes: Incorporate 1/4 cup (60 ml) almond flour into the batter to give the pancakes a more traditional texture while still keeping them keto-friendly. Top them with a pat of butter and serve with a side of sugar-free syrup or a handful of fresh berries for a classic pancake experience.
- Coconut Cream Pancakes: Mix in a tablespoon of thick coconut cream into your batter for a tropical flavor. Feel free to add 1 teaspoon all-natural coconut extract, too. Serve these pancakes with a side of crispy bacon and a drizzle of coconut butter for a satisfying, keto-compliant breakfast.
- Savory Herb Pancakes: Add some dried herbs like oregano, basil, or thyme to the batter for a savory pancake option. Pair them with a creamy avocado spread and a side of smoked salmon for a tasty keto-friendly meal.
- Chocolate Chip Pancakes: Stir sugar-free chocolate chips into the batter for a sweet and indulgent treat that’s still low in carbs. Serve with a side of whipped cream and a dusting of unsweetened cocoa powder to satisfy that chocolate craving.
- Sour Cream and Onion Keto Pancakes: Stir in a generous dollop of sour cream, a teaspoon of onion powder, and a pinch of unrefined sea salt into your pancake batter for a savory, tangy twist that’s sure to tantalize your taste buds. Serve these flavorful pancakes with a side of crispy, crumbled bacon or a few slices of smoked salmon for an extra boost of keto-friendly decadence. Top with a sprinkle of chives or green onions for a gourmet touch that brings out the sour cream and onion theme. This savory pancake variation is perfect for those who prefer a less traditional, more umami-packed breakfast option.
General Prattling
Whew, what a whirlwind of a week! But the cherry on top? Thursday night’s epic flavor explosion — my very own stevia launch party! I’m talking a fab five lineup of taste bud-tickling stevias, crafted by yours truly with nothing but top-shelf, all-natural goodness. And get this — no bitter regrets with these sweet powders, just pure joy!
Strawberry, cola, orange, caramel, and vanillin — my stevia squad is turning heads and filling carts. My awesome customers can’t get enough, keeping me busy playing the packing elf, sending out little parcels of sweet perfection.
I’m over the moon to bring you what I boldly declare the crème de la crème of stevias! In a world awash with second-rate sweeteners, I’m your keto knight in shining armor, ensuring you get nothing but the finest, cleanest keto products on the market!
I love that you have so many good looking recipes for Carnivore! Unfortunately, I’m in Canada and we don’t have certain ingredients or we have them but the cost is astronomical. For instance your eye white powder is about $100 here for a bag of powder. Can we use real egg whites in this recipe? and how many egg whites do you think this would work out to?
Thank you for making this carnivore diet palatable. I miss my veggies!!
Hello Kate, thank you for your feedback and I’m thrilled that you enjoy my recipes! Wow, that certainly is a steep price for a basic protein powder. You could consider using egg whites, although they might not yield the same dense and robust consistency. If you’re aiming to maintain that fluffy quality, it might be a good experiment to replace the egg white protein with 4 egg whites. Whip them up until you achieve stiff peaks, and then gently fold them into the fluffy egg and gelatin blend. Hope this helps!
You made an omelette bruh.
Sweetie, since when has omelet contained gelatin? Try the recipe first and then comment!
Nice, lol.
Such a well-written post of a creative recipe.
These pancakes weren’t just good; they were “set the alarm early to eat them” good.
PS. The stevia products look really nice.
PS. I am not going to comment on this “But my brain was as empty as a politician’s promises.” 🙂
Thank you so much for your kind comment and your compliments! I’m thrilled to hear that you liked the recipe and my creativity. I’m also glad you liked the look of the stevia products. And as for the brain comment, let’s just say I was feeling extra whimsical. Thanks again for reading my post and leaving such a delightful comment!