Prep time: 5 mins Cook time: 15 mins Resting time: 5 mins Total time: 25 mins
Macronutrients per serving: 74g fat | 40g protein | 5-7g carbohydrates
Servings: 1
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
Make it Carnivore, Zero Carb, and Sugar-Free: Make my Carnivore-Beef Liver Pancakes instead
The most nutrient-dense pancakes you will ever eat – with a lightly sweet, mostly tart, somewhat tangy kick!
What you need to make Beef Liver Pancakes with Strawberry Glaze
Ingredients:
For the Beef Liver Pancakes:
- Raw beef liver
- Eggs (ASHLEY20 for 20% off)
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Raw honey (optional) Use ASHLEYR for 10% off; Note: I recommend local or Manuka
For the Strawberry Glaze:
- Fresh strawberries
- Fresh lemon juice
Equipment:
Substitutions
You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor.
How to make Beef Liver Pancakes with Strawberry Glaze
To start – make the Strawberry Glaze.
Cut the strawberries in half and place them in a cooking pot. Add the fresh lemon juice to the same pot.
Bring to a boil. The strawberries will generate water on their own.
Once boiling, bring down to low-medium heat and simmer for about 20 minutes to allow the glaze to thicken.
Set the glaze aside to cool. Once the glaze cools down to room temperature, place it in the fridge. This will allow it to thicken even more.
Next, make the Beef Liver Pancakes.
Blend the raw liver, eggs, 3 tbsp of ghee (room temperature/softened), and a dash of sea salt (or salt of choice) in a blender until smooth. No liver chunks should be left. You may find a few stragglers when you pour out the batter, so you may have to go through a few rounds of blending.
Make as you would normal pancakes at medium heat, with the exception of cook time and resting from heat**.
**Important notes:
Beef liver cooks VERY quickly, so these pancakes will cook fast (usually about 15-20 seconds per side). Sometimes slightly more or less. You’ll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified.
These pancakes like a lot of fat while cooking, so between every 1-2 pancakes, I add some ghee to the pan.
Between each pancake, I let the pan rest from heat for about 10 seconds. I pour the next pancake onto the pan while it is removed from heat, then add it back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
I usually pour about 1/4 cup of batter per pancake. Makes about 6 pancakes per batch. The pictured stack is a double batch.
Now, put it all together.
Top the pancakes with the strawberry glaze. The glaze is lightly sweet but mostly tart. If you prefer a sweeter pancake experience, top with some raw honey as well.
Enjoy!
Tips to make the best Beef Liver Pancakes with Strawberry Glaze
- When making the batter, make sure you blend it until smooth. No liver chunks should be left. You may find a few stragglers when you pour out the batter, so you may have to go through a few rounds of blending.
- Expect to drastically shorten your cooking time compared to normal pancakes. Beef liver cooks very quickly, so these pancakes will cook in seconds. It usually takes about 15-20 seconds or so per side. Sometimes slightly more or less. You’ll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified.
- These pancakes like a lot of fat while cooking, so between every 1-2 pancakes, add some ghee to the pan.
- Between each pancake, I let the pan rest from heat for about 10 seconds. I pour the next pancake onto the pan while it is removed from heat, and after about 3-4 seconds, I add it back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
- I usually pour about 1/4 cup of batter per pancake. One batch makes about 6 pancakes. The pictured stack is a double batch.
- The 2-Ingredient Strawberry Glaze is slightly sweet but mostly tart, so if you prefer a sweeter pancake experience, add some honey as well.
A few of my other favorite sweet recipes:
Blueberry Beef Liver Waffles with Honey Butter
Beef Liver Pancakes with Strawberry Glaze
Beef Liver Pancakes with Strawberry Glaze
Equipment
Ingredients
For the Beef Liver Pancakes:
- 3 oz raw beef liver
- 3 eggs
- 3 tbsp grass-fed ghee (or butter)
- sea salt (ASHLEYR for 15% off)
For the Strawberry Glaze:
- 1 lb fresh strawberries
- 1 tbsp fresh lemon juice
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this pancake recipe, click here for more animal-based pancake recipes.
Make the Strawberry Glaze.
- Cut the strawberries in half and place them in a cooking pot. Add the fresh lemon juice to the same pot.
- Bring to a boil. The strawberries will generate water on their own.
- Once boiling, bring down to low-medium heat and simmer for about 20 minutes to allow the glaze to thicken.
- Once done, set the glaze aside to cool. Once the glaze cools down to room temperature, place it in the fridge. This will allow it to thicken even more.
Make the Beef Liver Pancakes.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Make as you would normal pancakes at medium heat, with the exception of cook time and resting from heat. **See note below.
Put it all together.
- Top the pancakes with the strawberry glaze. The glaze is lightly sweet but mostly tart. If you prefer a sweeter pancake experience, top with some raw honey as well.
- Devour and enjoy!
Notes
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Blueberry Beef Liver Waffles with Honey Butter
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
PHENOMENAL:
Please please please have an open mind and just try it. Inexpensive, balanced macro, and DELICIOUS. I never tomhought I would be able to tolerate pancakes again but this is even better because I finish a stack of these and I feel energized, not sleepy or weighed down by all the gluten and flour in normal pancakes.
Do they have a meat or pancake consistency?
Author
Pancake!
Love these liver pancakes! I have made them numerous times. You can replace the liver with beef kidneys too! I berry sauce on top compliments the pancakes!
Do you taste the liver in these pancakes? And how are Theo Not like an omelette but like a pancake?
Author
For me and most of my readers, there is a very faint taste of liver that is easily masked by honey or fruit. Occasionally I’ll get feedback from someone who is absolutely repulsed by liver that cannot tolerate these pancakes. I usually find that it’s because they’re really looking for the taste of liver and almost looking to be repulsed. As for your omelette question, they look more like pancakes than an omelette to me. I guess if you poured the entire batter into the pan and made an omelette with it, you could call it an omelette. I have never seen a stack of omelettes though.