These fluffy and delicious carnivore pancakes are about to become your new favorite breakfast. If you’re following a carnivore diet, you might think pancakes are off the menu. But not anymore!
They’re made with simple ingredients that fit perfectly into a carnivore lifestyle. The star of the show is pork rinds, which might sound strange at first, but trust me, they work wonderfully as a flour substitute.
Combined with eggs and heavy cream, they create a batter that cooks up into light, tender pancakes. One of the best things about this recipe is how easy it is to make.
In no time, you’ll have a stack of warm, inviting pancakes ready to eat. These pancakes are great on their own, but feel free to top them with whatever carnivore-friendly options you like.
A pat of butter, some sugar-free syrup, or even a side of crispy bacon would all be delicious choices. Let’s get started!
👍 Why You’ll Love This Recipe
Pancake Fix: These pancakes let you enjoy a classic breakfast favorite while sticking to your carnivore diet. You don’t have to give up the fluffy, comforting texture of pancakes anymore.
Protein Packed: These pancakes are full of protein, which is great for keeping you full and energized.
Unlike regular pancakes that are mostly carbs, these carnivore pancakes are made with ingredients like eggs and pork rinds.
Nutrient Dense: These pancakes pack a lot of nutrition into each serving. The eggs provide vitamins and minerals, while the heavy cream adds healthy fats.
Even the pork rinds contribute to the nutritional value with protein and fat. Amazing, right?
Satisfying Texture: The texture of these pancakes is surprisingly similar to regular ones. They’re fluffy and light, not dense or heavy like some low carb pancakes can be.
✨ Recipe Ingredients
To make these delicious carnivore pancakes you will need:
The Wet Ingredients
- 1/4 cup Heavy Whipping Cream (full fat)
- 4 Eggs (large)
- 1 tablespoon Pure Vanilla Extract
The Dry Ingredients
- 1/4 cup Erythritol – Use this Erythoritol (Amazon link) for this recipe.
- 1 cup Pork Rinds (powder) – Use these pork rinds (Amazon link) for this recipe.
- 1 1/4 tablespoons Gelatin Powder
- 1/2 teaspoon Baking Powder
Free Cookbook
👨🍳 How To Make
It’s so easy to make these tasty low carb pancakes at home! Just follow these steps:
Step 1
In a food processor, combine all dry ingredients until well mixed. Then, add wet ingredients and blend for about 20 seconds.
Step 2
Let the batter rest for at least 15 minutes. Meanwhile, preheat your pan or griddle.
Step 3
Pour medium portions of batter onto the heated griddle or pan.
Step 4
Cook for 4-5 minutes until bubbles form on top, then flip and cook for an additional 4 minutes.
Step 5
Serve and enjoy your delicious carnivore diet pancakes!
💡Tips
1. Don’t Overblend The Batter
When you’re mixing your ingredients in the food processor, be careful not to overdo it. You want to blend just until everything is well combined and there are no large chunks of pork rinds left.
Overblending can make your batter too thin and result in flat, dense pancakes instead of fluffy ones. Mix until smooth and then stop.
2. Don’t Press Down On The Pancakes
It might be tempting to press down on the pancakes with your spatula while they’re cooking, especially if they’re puffing up a lot. But don’t.
Pressing down on the pancakes squeezes out the air pockets that form as they cook, which are what make them light and fluffy. It can also make the pancakes dense and rubbery.
Toppings
Whipped Cream Cheese: Whip some full fat cream cheese with a bit of heavy whipping cream and a touch of erythritol for sweetness. Spread this creamy mixture on your pancakes for a sweet and tangy topping.
Carnivore Ice Cream – My carnivore ice cream recipe is super easy, and it tastes amazing! The texture is great too. Top these pancakes with the ice cream – it’s delicious!
Honey– you can drizzle a small amount of raw, unprocessed honey over your carnivore diet pancakes.
Just keep in mind that honey is not considered strictly carnivore, but if you’re okay with incorporating it into your diet occasionally, it can add a natural sweetness to your pancakes.
You’ll Love These Recipes Too
If you liked my carnivore pancakes recipe, make sure to check out these recipes as well:
FAQ
What’s the best way to reheat these pancakes?
If you’re in a hurry, you can use the microwave. Heat them for about 10-20 seconds per pancake. For better results, use a toaster oven or regular oven.
Preheat it to about 350°F (175°C) and heat the pancakes for 3-4 minutes. This helps keep them crispy on the outside.
Can I make the batter ahead of time?
Yes, you can make the batter ahead of time, but with a few things to keep in mind. Mix up the batter and store it in an airtight container in the fridge. It should be good for up to 24 hours.
When you’re ready to cook, give the batter a good stir as it might separate a bit in the fridge. You might need to add more heavy cream if it’s thickened up too much.
Can I skip the gelatin powder?
The gelatin powder in this recipe plays an important role. It helps bind the ingredients together and gives the pancakes a better texture. Without it, your pancakes might fall apart more easily.
However, if you don’t have gelatin powder or prefer not to use it, you could try the recipe without it. The pancakes will probably still taste good, but they might be a bit more delicate.
Carnivore Pancakes
Print RecipeIngredients
The Wet Ingredients
- 1/4 cup Heavy Whipping Cream (full fat)
- 4 Eggs (large)
- 1 tablespoon Pure Vanilla Extract
The Dry Ingredients
- 1/4 cup Erythritol Use this Erythoritol (Amazon link) for this recipe.
- 1 cup Pork Rinds Use these pork rinds (Amazon link) for this recipe.
- 1 tablespoon Gelatin Powder
- 1/2 teaspoon Baking Powder
Instructions
- In a food processor, combine all dry ingredients until well mixed. Then, add wet ingredients and blend for about 20 seconds.
- Let the batter rest for at least 15 minutes. Meanwhile, preheat your pan or griddle.
- Pour medium portions of batter onto the heated griddle or pan.
- Cook for 4-5 minutes until bubbles form on top, then flip and cook for an additional 4 minutes.
- Serve and enjoy your delicious carnivore diet pancakes!
Great recipe, so tasty!
Why is the gelatin added? You would think the egg would bind it enough. Can it be left out?
It really improves the texture of the pancakes
This pancake recipe looks yummy. Just wondering if you have found an alternative for the pork rinds as I have a sensitivity to pork products…
Thanks,
Tima
Hi Tima,
Sure. Fried chicken skins or beef rinds (yes, that’s a thing) will work too.
Wasn’t expecting to really like these as I don’t really love recipes that attempt to imitate something but I LOVE these. They are delicious! Could I omit the sweetener? I don’t need to trigger my sweet tooth. I’ve been carnivore for almost a year and seldomly tire of meat! Thanks for a great recipe!
Would this recipe still work if I used a liquid sweetener instead of powdered?
Surprisingly tasty. Texture is good.
Grateful for a nice recipe that does not require cream cheese.
These were amazing! I made waffles with the batter!
So much better than almond flour pancakes. No grit. Tastes closest to real pancakes as any I’ve tried. We keep trying to go back to pancake Saturday. This recipe works great.
This is a “yes please repeat again!” recipe in our household.
I only had Italian-flavored/spiced pork rinds but I also added in a little “experiment” spice. I happened to have some Pumpkin Spice seasoning in the cupboard and added about 2 T. of that and a little vanilla.
Oh ick, you’re probably saying! But honestly the taste was a wonderful mix of salty/spice mix. We did top with a drizzle of honey too.
It was more of a ‘brunch flavor’ than plain “regular pancakes” that usually have a more sweet flavor.
This is a great addition to a carnivore dieter’s toolbox.
I did it without sweetener and it was still good with raw cream and blueberries. Going to try a couple as burger buns tomorrow.
These were the best version of carnivore pancakes I’ve had! Only two comments, does not serve 4 people. It made 4 standard size pancakes which feeds one person probably lol. And also doesn’t state what temperature to cook them at. I was using an electric griddle at 375. If using electric or gas stove I’d say medium/high.
Kudos on an excellent recipe.
I’m going to try making them without the sweetener next time and see how they are because I am trying not to use too much sweeteners.
Made them this morning and they were amazing. BUT tonight I followed recipe and wanted to make large batch and this time I used Lakanto monk fruit with Allulose and my batter was thick and grainy. I added more and more cream and it would not become liquified. I finally tried adding about a cup of water and still just thick and chunky. NO IDEA that using mink fruit with allulose would do this??? It’s the only explanation. Any comments with knowledge base are appreciated!