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These carnivore-friendly pancakes are rich in nutrients and deeply satisfying, made from just beef liver, eggs, and ghee. The batter blends into a silky texture with no detectable liver chunks, delivering a surprisingly mild flavor that works beautifully for a meat-based breakfast.
With a quick cook time and flexible portioning, these pancakes are great for both quick weekday meals or a high-protein weekend brunch. Add a dab of ghee on top or pair with carnivore-friendly toppings for an indulgent experience that aligns with your dietary goals.
• 1–3 oz raw beef liver
• 3 large eggs
• 3 tbsp melted ghee
• Sea salt, to taste
1. Add the beef liver, eggs, melted ghee, and sea salt to a blender. Blend until completely smooth, with no liver chunks remaining.
2. Heat a pan over medium heat and add ghee or butter generously.
3. Pour 1/4 cup of batter into the pan. Cook until bubbles form and the edges set, about 15–20 seconds per side.
4. Flip and cook the other side for another 15–20 seconds, adjusting time as needed.
5. Let the pan rest for 10 seconds between pancakes to prevent burning. Repeat until all batter is used.
6. Serve hot with a dollop of ghee or carnivore-friendly toppings, if desired.
