🥞 Carnivore Fluffy Pancakes
Makes: 6–8 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (100% Carnivore)
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4 large eggs, separated
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4 oz cream cheese, softened
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2 tablespoons heavy cream (optional, for extra fluff)
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1 tablespoon melted butter or beef tallow
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¼ teaspoon salt
Optional (Still Carnivore-Friendly):
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¼ teaspoon baking powder (some carnivores allow this; omit if strict)
Instructions
1. Whip the Egg Whites
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Place egg whites in a clean bowl.
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Beat until stiff peaks form. Set aside.
2. Make the Batter
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In another bowl, blend egg yolks, cream cheese, heavy cream, melted butter, and salt until smooth.
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If using, gently mix in baking powder.
3. Fold for Fluff
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Gently fold egg whites into the yolk mixture in 2–3 batches.
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Do not overmix — this keeps pancakes fluffy.
4. Cook the Pancakes
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Heat a nonstick skillet over low–medium heat.
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Lightly grease with butter or tallow.
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Spoon batter into small pancakes.
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Cook 2–3 minutes per side, flipping carefully.
5. Serve
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Serve warm immediately.
🍽️ Carnivore Topping Ideas
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Butter or browned butter
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Whipped heavy cream
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Cream cheese glaze (cream cheese + warm butter)
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Crispy bacon or sausage on the side
❓ Carnivore Pancakes Q & A
Q: Are these really carnivore?
A: Yes. Eggs, dairy, and animal fats only. Baking powder is optional.
Q: Why are my pancakes flat?
A:
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Egg whites weren’t beaten stiff enough
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Batter was overmixed
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Heat was too high
Q: Can I make these dairy-free?
A: Yes. Replace cream cheese with more egg yolk and extra butter or tallow (texture will be less fluffy).
Q: Can I store leftovers?
A: Refrigerate up to 2 days. Reheat gently in a skillet.
Q: Can I freeze them?
A: Yes. Freeze with parchment between pancakes for up to 1 month.
Q: Do they taste eggy?
A: Much less than typical egg pancakes — the whipped whites and cream cheese soften the egg flavor.