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Beef Liver Pancakes with Strawberry Glaze are a powerhouse of nutrition cleverly disguised as a breakfast treat. These pancakes are rich, slightly savory, and made ultra-tender with eggs and ghee, while the strawberry glaze delivers a bright, tart contrast with a subtle sweetness. Ideal for those following a nutrient-dense or animal-based diet, this recipe is quick to make and shockingly delicious. The vibrant red glaze on top makes it a beautiful dish for brunch or a special breakfast with a purpose.
These pancakes cook quickly and demand attention in the pan, but the results are worth it. The method of briefly removing the pan from heat helps preserve their tenderness without burning. Each bite offers a soft, custardy texture complemented by the tangy glaze. Add raw honey for extra sweetness if you prefer, but even without, they shine brightly as a complete meal.
• 3 oz raw beef liver
• 3 eggs
• 3 tbsp grass-fed ghee (or butter)
• sea salt, to taste
• 1 lb fresh strawberries
• 1 tbsp fresh lemon juice
1. Cut the strawberries in half and place them in a cooking pot. Add the fresh lemon juice.
2. Bring to a boil, then reduce to low-medium heat and simmer for about 20 minutes until the glaze thickens.
3. Allow the glaze to cool to room temperature, then refrigerate to thicken further.
4. Blend the raw liver, eggs, softened ghee, and sea salt until smooth with no chunks remaining.
5. Heat a pan over medium and add ghee. Pour 1/4 cup of batter and cook for 15–20 seconds per side, flipping when bubbles form.
6. Let the pan rest for 10 seconds between each pancake to prevent overcooking. Add ghee every 1–2 pancakes.
7. Stack pancakes and top with chilled strawberry glaze. Add raw honey if desired.
8. Serve and enjoy!
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