• 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.

• Blend the raw liver, eggs, 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!
• 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!