🥩 Carnivore Pancakes (Fluffy & Zero-Carb)
Servings: 2–3 pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
🧈 Ingredients
Base Batter:
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3 large eggs
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2 oz (56g) cream cheese, softened
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1 tbsp butter or beef tallow (melted, plus more for frying)
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1 tbsp collagen powder or unflavored whey protein (optional for thickness)
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Pinch of sea salt
Optional Add-ins (depending on your preference):
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½ tsp vanilla extract (optional for “sweet” pancake vibe)
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1–2 tsp powdered monk fruit (optional for mild sweetness)
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1 tbsp heavy cream (makes pancakes extra soft and rich)
🔥 Instructions
1. Make the Batter
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In a blender or bowl, combine eggs, cream cheese, melted butter, and salt.
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Blend or whisk until completely smooth.
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Add collagen or whey powder (optional) to thicken the batter slightly.
The texture should be similar to traditional pancake batter — pourable but not runny.
2. Heat the Pan
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Heat a nonstick skillet or cast iron pan over medium-low heat.
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Add a small amount of butter or tallow to grease the pan.
3. Cook the Pancakes
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Pour about ¼ cup of batter for each pancake.
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Cook for 1½–2 minutes per side, until golden and firm.
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Flip carefully — these are soft and rich!
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Repeat with remaining batter.
4. Serve Hot
Stack the pancakes and top with your favorite carnivore toppings:
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Melted butter or tallow drizzle
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Dollop of cream cheese frosting (cream cheese + butter)
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Spoon of whipped cream (heavy cream, whipped plain)
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Sprinkle of smoked salt for a savory twist
🧊 Storage
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Store leftovers in the fridge up to 3 days
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Reheat in skillet or air fryer for 1–2 minutes
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Freeze individually between parchment sheets up to 1 month
💪 Pro Variations
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Savory version: Add cooked bacon bits or grated parmesan to the batter.
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Fluffy version: Separate eggs and beat the whites to soft peaks before folding in.
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High-fat version: Replace half the cream cheese with butter or mascarpone.