Carnivore Pancakes (Dairy & Dairy-Free Versions)

Fluffy, high-protein carnivore pancakes made two ways: a rich dairy version and a simple dairy-free version.
⏱
Prep
5 mins
🔥
Cook
10 mins
🍽
Servings
2
🌾
Carbs
5g
💪
Protein
66g
🫒
Fat
72g

These carnivore pancakes are fluffy, satisfying, and made with simple animal-based ingredients. The dairy version is rich and creamy, while the dairy-free version is perfect for those avoiding milk proteins.

Both versions are low-carb, high-protein, gluten-free, grain-free, and sugar-free, making them a great breakfast option for carnivore, keto, and animal-based lifestyles.

Ingredients

  • Dairy Version:
  • 4 large eggs
  • 4 oz full-fat cream cheese, softened
  • 2 tablespoons collagen peptides, optional, for structure and protein
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder, optional for extra fluffiness; omit for strict carnivore
  • 1 tablespoon melted butter, for cooking
  • Dairy-Free Version:
  • 4 large eggs
  • 3 tablespoons beef gelatin
  • 2 tablespoons warm bone broth
  • 1 tablespoon rendered beef tallow, melted
  • 1/4 teaspoon sea salt
  • Additional tallow for cooking
  • Optional Carnivore Toppings:
  • Grass-fed butter
  • Browned butter
  • Beef tallow
  • Crispy bacon crumbles
  • Pork panko for crunch
  • Fried egg
  • Shredded aged cheddar, if dairy is tolerated

Instructions

  1. Dairy Version: Blend eggs, cream cheese, collagen, salt, and baking powder until completely smooth.
  2. Let the batter rest for 2–3 minutes.
  3. Heat a non-stick skillet over medium-low heat and grease with butter.
  4. Pour about 2 tablespoons of batter for each pancake.
  5. Cook for 2–3 minutes until bubbles appear and edges set.
  6. Flip carefully and cook another 1–2 minutes.
  7. Serve immediately with butter, browned butter, or crispy bacon.
  8. Dairy-Free Version: Bloom the gelatin in the warm bone broth for 2–3 minutes.
  9. Blend eggs, gelatin mixture, melted tallow, and salt until smooth.
  10. Let batter sit for 3–5 minutes to slightly thicken.
  11. Heat a skillet over medium-low heat with tallow.
  12. Cook small pancakes for 2–3 minutes per side.
  13. Flip gently and finish cooking until golden.
  14. Storage: Refrigerate for up to 4 days in an airtight container.
  15. Freeze for up to 2 months with parchment paper between pancakes.
  16. Reheat in a skillet or air fryer for best texture.
Nutrition Facts
Per serving (1 of 2)
Calories 940
Total Fat 72g
Total Carbohydrate 5g
  Total Sugars 1g
Protein 66g
Sodium 440mg
Calcium 100mg
Iron 2mg
Estimates computed by AI using density-aware ingredient values consistent with USDA / MyFitnessPal references. Values are approximate.

Still hungry? Here’s more

Member Login