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These soft Carnivore Pancakes will fit right into your diet! They are keto, zero-carb, dairy-free, and made only with animal-based ingredients.
This recipe took me a while to get right! And boy, am I happy that I kept trying because these Carnivore Pancakes are now my new favorite pancakes! They are soft, nutritious, and super clean! You need only 3 animal-based ingredients to make this ZERO CARB breakfast!
I love experimenting with new keto pancake recipes, especially if they resemble my roots – like my Russian Blini or Austrian Royal Pancakes. Most of the time, I would make our fluffly Keto Cream Cheese Pancakes, but my whole family (yes, even my kids!) has a new favorite – these Carnivore Pancakes.
Do these CARNIVORE pancakes taste like actual pancakes?
Surprisingly yes! They are made with eggs, collagen peptides (aka. collagen powder or hydrolyzed collagen) and gelatin powder. Even though, we completely pass on flours and nut flours for this recipe, the pancakes DON’T taste eggy. While they don’t taste like regular high-carb pancakes, both their texture and flavor will remind you of traditional pancakes.
The secret really is in the preparation! We will beat the egg whites and yolks separately before adding the collagen and gelatin. This will give our pancakes a soft texture and takes some of that eggy taste away.
What are collagen peptides and gelatin?
Collagen is a protein that we find in joints, bones, ligaments, and skin. It’s the stuff that makes your skin elastic and plump. And there is evidence that supplementing your diet with collagen improves skin elasticity, joint mobility, and decreases joint pain.
While collagen powder is water-soluble, gelatin is often used as a thickener because of it gelling properties. And while gelatin is made by cooking collagen (by boiling animal skin or bone), both collagen powder and gelatin have a nearly identical nutritional profile.
They are both great supplements for a low-carb diet, as they are zero-carb!
Tips for making soft Carnivore Pancakes!
Eggs. Separate your eggs. No yolk can find its way into the egg whites. Use a grease-free bowl to beat your egg whites with salt while slowly adding your gelatin powder. Beat the whites until they are very stiff. You can then use the same attachments to beat your yolks until they are pale yellow and creamy. Only then add the collagen powder to the yolks and whisk to combine.
Lastly, carefully fold the whites into the yolks, 1/3 at a time, until no white streaks are visible any more.
Cooking. You need a frying pan with a lid, so the pancakes are slowly cooking and rising. Grease your pan with bacon grease, ghee, or butter (if not dairy-free). Add your pancakes once your pan is hot.
I cook the pancakes on low heat (not my lowest setting, though, between low and medium-low). You want the pancakes to cook slowly and rise slowly. If the setting is too high, they pancakes will rise a lot, and then deflate all the way.
Add about one heaping tablespoon of batter into the pan for each pancake (I make about 3 pancakes at a time). Shape into a small circle (about 2 inches wide), place lid on top, and fry for about 8 minutes until top looks set and bottom is golden-brown. Flip over, add lid, and cook other side for another 5 minutes. Add more grease to pan and repeat with remaining batter.
Pancakes will deflate some but will still be thick and soft!
Serving. Your toppings may vary depending on your preferences and dietary restriction. I serve mine with Swerve Confectioner and cinnamon powder. You can also use honey (if not keto), sugar-free maple syrup (if not carnivore), or melted butter (if not dairy-free). They taste good with everything!
It’s time to add pancakes to your carnivore life!
Don’t forget to comment and hit the 5-star button! I love hearing from you!
MORE CARNIVORE RECIPES
- 1 frying pan with lid
- Add egg whites and salt to a large, grease-free bowl. Slowly add gelatin powder while beating whites with a hand mixer on low speed. Once foamy, turn up speed to high and beat until very stiff.
- In a separate bowl with the same attachments, whisk yolks with vanilla extract (optional) until creamy (for about 1 minute). Then add collagen peptides to yolks and whisk until combined.
- Gently fold whites into yolks, 1/3 at a time, until no white streaks are visible any more.
- Heat pan over medium heat with 1 tbsp of grease. When pan is HOT, turn down heat to low (somewhere between medium-low and lowest setting).
- Add about one heaping tablespoon of batter into the pan for each pancake. Shape into a small circle (about 2 inches wide), place lid on top, and fry for about 8 minutes until top looks set and bottom is golden-brown. Flip over, put lid back on, and cook other side for another 5 minutes. (Keep batter in fridge while first batch is cooking. Add more grease to pan and repeat with remaining batter.
- Pancakes will deflate as they cool but will still be thick and soft. Serve as is, or add cinnamon, honey, powdered erythritol, melted butter, or whipped cream, depending on your preferences and dietary restrictions.