Prep time: 5 mins Cook time: 15 mins Rest time: 5 mins Total time: 25 mins
Macronutrients per serving: 74g fat | 40g protein | 0g carbohydrates
Servings: 1
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
The most nutrient-dense pancakes you will ever eat!
I mainly posted this recipe to show off my pancake-making skills. Look at that shhhtack!
I have made these 4-Ingredient (carnivore-friendly!) BEEF LIVER PANCAKES so many times now, and I’m getting closer and closer to a flawless stack.
My mom is in town and visiting, and she helped me with these. Once each pancake was created, we decided where to put it in the stack (like a pancake Tetris, if you will). I have never been so slow and mindful while making pancakes.
This is the same recipe/ingredients as my Beef Liver Waffles, but I added some important notes if you’re using it to make pancakes (and if you’re someone who is also shooting for a killer stack).
We doubled the recipe and it made a whopping 12 (maybe more?) pancakes.
What you need to make Dairy-Free Carnivore Pancakes
Ingredients:
- Raw beef liver
- Eggs (ASHLEY20 for 20% off)
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
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 Dairy-Free Carnivore Pancakes
To start – 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, and after about 5 seconds, I add the pan 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.
Top with ghee, and honey if you tolerate it/prefer. Enjoy!
Looking for an even sweeter version? Try Beef Liver Pancakes with Strawberry Glaze or Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle.
Tips to make the best Dairy-Free Carnivore Pancakes
- 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 5 seconds, I add the pan 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.
A few of my other favorite Carnivore recipes:
Dairy-Free Carnivore Pancakes
Carnivore Beef Liver Pancakes
Equipment
Ingredients
- 1-3 oz raw beef liver*
- 3 eggs
- 3 tbsp melted ghee
- few dashes sea salt (ASHLEYR for 15% off)
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 pancake batter.
- *Note: You can add more or less liver depending on your palate and preference. I recommend starting with 1-2 oz, making a batch, and adjusting up or down from there.
- 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 the pancakes.
- Add a generous amount of ghee (or butter) to a pan and bring to medium heat.
- Once the pan is hot, pour 1/4 cup batter onto the pan. Once the bottom side is cooked, flip the pancake and cook the other side.
- Note: I usually pour about 1/4 cup of batter per pancake, but you can make them smaller or bigger based on your preference. One batch using 1/4 cup per pancake makes about 6 pancakes. The pictured stack is a double batch.
- Note: Beef liver cooks very quickly, so these pancakes will cook fast, usually about 15-20 seconds per side and sometimes slightly more or less depending on your stove. You'll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified. 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 5 seconds, I add the pan back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
- Repeat this process until all of the batter is used.
Serve and enjoy.
- Looking for a sweeter version? Try Beef Liver Pancakes with Strawberry Glaze or Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle.
Notes
What I used for this recipe:
Looking for some more easy Carnivore eats? Try one of these recipes:
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
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.
