Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

Prep time: 15 mins      Cook time: 30 mins      Rest time: 5 mins     Total time: 50 mins

Macronutrients per serving: 101g fat | 52g protein | 35g carbohydrates

Servings: 1

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter; do not top with whipped cream

Make it Paleo: Do not top with whipped cream

Make it Keto: Do not top with (or limit) fried bananas and honey

Make it Sugar-Free or Zero Carb: Do not top with fried bananas or honey

The most nutrient-dense pancakes you will ever eat, with a drizzle of fresh whipped cream, fried bananas, and crispy pieces of bacon.

What you need to make Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

Ingredients:

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.

Although I have never tried it, blog readers confirmed beef spleen and beef kidney also works in place of the beef liver.

How to make Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

To start – make the whipped cream.

Pour a jar of heavy cream into a mixing bowl.

Beat with a hand mixer until soft peaks form.

Store the whipped cream in the fridge until you’re ready to use it. If you prefer, store it in a condiment squeeze bottle. This will enable you to apply the whipped cream beautifully to the pancakes.

Note: if you have finished whipped cream on hand or a substitute you prefer to use, you can skip this step.

Next – make the bacon + bananas.

Cook the bacon in a pan, and set it aside to cool.

Once the bacon is cooled, break it up into little pieces.

Turn the heat up to medium-high.

Chop the bananas into medallions. *[Read note a few steps down before making fried bananas]

Add a tbsp of ghee to the pan to ensure the bananas have enough oil to fry in.

Once the pan is hot, fry the banana medallions in the bacon fat. The goal is to char them and get them as brown as possible without them turning black/burning. I usually flip them every 20-30 seconds or so, going through a few rounds.

Next – make the 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.

Optional: add 1/2 of a banana into the batter.

Note: If you add banana to the batter, the flavor is wonderful, but the pancakes are a bit harder to cook as they stick to the pan, are heavier, and harder to flip. The fried bananas give the dish enough of a banana-y taste to where I don’t think adding banana to the batter is necessary, but if that’s your thing and you love the taste of banana, give it a go!

*If you are adding banana to the batter, fry 1/2 of the banana and save 1/2 for this step.

Make as you would normal pancakes at medium heat, with the exception of cook time and resting from heat. **See notes below.

**Important notes:

If you decide to forego banana in the batter, 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 1/2 cup of batter per pancake to make the jumbo pancakes. They end up being 8-10 inches wide. One batch makes about 3 pancakes. Note: the jumbo pancakes will be a bit harder to flip.

Now – put it all together!

Top the pancakes with whipped cream, raw honey (ASHLEYR for 10% off), the fried bananas, and bacon pieces.

Devour! The flavor combo here is wild.

Tips to make the best Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

  • 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.
  • Blending banana into the batter is optional. The flavor is wonderful, but the pancakes are a bit harder to cook as they stick to the pan, are heavier, and harder to flip. The fried bananas give the dish enough of a banana-y taste to where I don’t think adding banana to the batter is necessary, but if that’s your thing and you love the taste of banana, give it a go!
  • If you decide to forego banana in the batter, 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 1/2 cup of batter per pancake to make the jumbo pancakes. They end up being 8-10 inches wide. One batch makes about 3 pancakes. Note: the jumbo pancakes will be a bit harder to flip.

A few of my other favorite sweet eats:

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Other breakfast recipes:

Blueberry Beef Liver Waffles with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

One-Pan Beef Organ Scramble

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

Print Recipe
5 from 1 vote

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

The most nutrient-dense pancakes you will ever eat, with a drizzle of fresh whipped cream, fried bananas, and crispy pieces of bacon.
Prep Time15 mins
Cook Time30 mins
Resting Time5 mins
Total Time50 mins
Food Type: Breakfast, Dessert, Snack
Cuisine: American
Diet Preference: Baked Goods, Breakfast, Desserts, Gluten-Free, Keto, Low FODMAP, Nightshade-Free, Nut-Free, Pancakes, Snack
Servings: 1
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Blender
  • Hand mixer
  • Condiment squeeze bottle (optional)

Ingredients

  • 3 oz raw beef liver
  • 3 eggs
  • 3 tbsp grass-fed ghee (or butter)
  • 1 banana
  • 3 strips bacon
  • 1 jar heavy cream (or finished whipped cream)
  • raw honey
  • sea salt

Instructions

Make the whipped cream.

  • Pour a jar of heavy cream into a mixing bowl.
  • Beat with a hand mixer until soft peaks form.
  • Store the whipped cream in the fridge until you're ready to use it. If you prefer, store it in a condiment squeeze bottle. This will enable you to apply the whipped cream beautifully to the pancakes.
  • Note: if you have finished whipped cream on hand or a substitute you prefer to use, you can skip this step.

Make the bacon + bananas.

  • Cook the bacon in a pan, and set it aside to cool.
  • Once the bacon is cooled, break it up into little pieces.
  • Turn the heat up to medium-high.
  • Chop the bananas into medallions. *[Read note a few steps down before making fried bananas]
  • Add a tbsp of ghee to the pan to ensure the bananas have enough oil to fry in.
  • Once the pan is hot, fry the banana medallions in the bacon fat. The goal is to char them and get them as brown as possible without them turning black/burning. I usually flip them every 20-30 seconds or so, going through a few rounds.

Make the pancakes.

  • Blend the raw liver, eggs, 3 tbsp of ghee (room temperature/softened), and a dash of sea salt (ASHLEYR for 15% off) in a blender until smooth. No liver chunks should be left.
  • 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!
  • Optional: add 1/2 of a banana into the batter. Note: If you add banana to the batter, the flavor is wonderful, but the pancakes are a bit harder to cook as they stick to the pan, are heavier, and harder to flip. The fried bananas give the dish enough of a banana-y taste to where I don't think adding banana to the batter is necessary, but if that's your thing and you love the taste of banana, give it a go! *If you are adding banana to the batter, fry 1/2 of the banana and save 1/2 for this step.
  • Make as you would normal pancakes at medium heat, with the exception of cook time and resting from heat. **See notes below.

Put it all together.

  • Top the pancakes with whipped cream, raw honey (ASHLEYR for 10% off), the fried bananas, and bacon pieces.
  • Devour! The flavor combo here is wild.

Notes

**Important notes:
  • If you decide to forego banana in the batter, 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 1/2 cup of batter per pancake to make the jumbo pancakes. They end up being 8-10 inches wide. One batch makes about 3 pancakes. Note: the jumbo pancakes will be a bit harder to flip.

What I used for this recipe:

Looking for some more easy sweet eats? Try one of these recipes:

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Other breakfast recipes:

Blueberry Beef Liver Waffles with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

One-Pan Beef Organ Scramble

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!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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1 Comment

  1. Sydni
    May 18, 2021 / 3:20 am

    5 stars
    I was SO NOT expecting this to taste good. As I doubtfully eyeballed my blender full of gooey yucky liver and egg I had some serious doubts…but they were actually pretty awesome! You definitely need crumbled bacon, syrup and bananas to complete the whole thing but my one year old daughter and I both gobbled them down happily (:

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