These carnivore pancakes are the perfect low-carb, high-protein alternative to traditional flapjacks—made entirely with animal-based ingredients.
Blended with eggs, cream cheese, and optional collagen or whey for extra protein, they’re soft, buttery, and ideal for anyone following a strict carnivore or keto lifestyle.
Quick to make and easy to customize, they’re perfect for breakfast or a filling snack—no grains, no sugar, just pure fuel.
Makes: 4–6 pancakes (2 servings)
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: ~15 minutes
Ingredients:
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4 large eggs
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4 oz cream cheese (room temperature)
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2 tbsp unflavored collagen peptides or whey isolate (optional for extra fluff/protein)
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1 tbsp butter or ghee (for cooking)
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Optional: pinch of salt or a dash of vanilla extract for flavor
Instructions:
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Blend the Batter
In a blender or mixing bowl, combine the eggs, cream cheese, and optional collagen/whey. Blend until smooth and slightly frothy. -
Preheat the Pan
Heat a nonstick skillet or griddle over medium heat. Add a bit of butter or ghee to coat the surface. -
Cook the Pancakes
Pour the batter into the pan to form small pancakes (about ¼ cup each). Cook for 2–3 minutes per side, or until golden brown and set. -
Serve
Enjoy warm with more butter on top. For a carnivore-friendly “syrup,” some drizzle hot melted butter or whipped cream cheese.
Tips:
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Use room temp cream cheese to avoid clumps.
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Add a pinch of baking powder (if you’re relaxed carnivore) for a fluffier texture.
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These store well—keep leftovers in the fridge for up to 3 days and reheat gently.
