Carnivore Pancakes
Course: Breakfast & EggsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
174
kcalTotal Carbs
14
gramsNet carbs
2
gramsFat
12
gramsProtein
11
gramsA rough version of this recipe was given to me by one of my viewers back in 2019. I made a few modifications to both the ingredients and the preparation method. I have had some of my viewers tell me that this recipe is “carnivore” and others tell me that they would call it “ketovore”. Regardless, I think you’ll call it “delicious”. My non-keto wife and daughter couldn’t believe there was no flour of ANY type in these pancakes.
Ingredients
- Dry Ingredients
1 cup pork rind powder (65g) *see note 2
1/4 cup non-sugar sweetener (45g) *see note 3
1 TB beef gelatin powder (10g)
1/2 tsp cinnamon
1/4 tsp baking powder
- Wet Ingredients
4 large eggs – room temperature
1/4 cup heavy whipping cream (60mL)
1 TB vanilla extract
Directions
- Combine the dry ingredients in a food processor and pulse until thoroughly combined. You can also prepare this recipe with a whisk and medium sized mixing bowl, but using a food processor ensures that any larger bits of pork rind crumbs get broken down.
- Add the wet ingredients and process for 10-20 seconds. Scrape down the sides with a spatula and pulse 3-4 more times.
- The batter will seem very thin at this point. Let it rest for 5-10 minutes as you you preheat your griddle to between 300F and 325F (150C – 160C).
- Pour the batter on to the griddle to make pancakes that are roughly 4 inches (10cm) in size. The batter should yield 8 pancakes.
- Cook for about 4 minutes, or until bubbles begin to form and pop, then flip the pancakes and let them cook for an additional 4 minutes.
- Serve with your choice of toppings (depending on how “carnivore” you are).
Recipe Video
Notes
- Macros are based on a serving size of two pancakes and assume that you are using erythritol for the sweetener.
- To get pork rind powder, you can use a rolling pin or food processor to grind out a bag of pork rinds (unseasoned).
- As stated in note #1, I made this recipe with erythritol (Swerve) as my sweetener, since it doesn’t contain any plant products and is thus “carnivore”. If you’re not concerned about this recipe being carnivore, I’d recommend using BochaSweet instead.
Fasting today- but tomorrow YUMMY!
Thank you!
This will not print for me.?
Are you using the print button on the picture (next to the Pinterest button)? That works just fine for me.
Can you sub regular gelatin?
One of my viewers tried that and said the batter didn’t thicken up or puff up.
Thanks, guess we will have to wait. Couldn’t find it at my little local grocery store. Do you use it in other items? Or is it known as something else?
https://amzn.to/2JYa2CX is the brand I use.
It will be used in some future recipes. It can be used to thicken sauces and can give a great “crust” on smash burgers when mixed with ground beef.
Pork gelatin (the regular stuff) will work, but it has to be a fine powder, not the typical granules. I ran some through a blender and a fine sieve, and the pancakes turned out great!
a packet of knox gelatin worked great for me! thickened, puffed up and were great!
Thanks, Chris. Good to know. I have a drawer full of knox to use up.
I used Knox Gelatine (pork based) and it seemed to do fine. Check out this link for a discussion on the ratios of pork based vs beef based gelatin: https://www.briana-thomas.com/the-great-gelatin-comparison/
Wow, many thanks for the recipe and the video. I’m very excited to try this recipe tomorrow. Greetings to the chef and the lovely testing assistant 😀
I have Vital Proteins Collagen Peptides….could that work instead of the Beef Gelatin Powder?
Trying to not have to order and wait…. or trek to the health food store
Thanks 🙂
It may. It’s better than nothing.
Ok. These are better than excellent! I’m chewing on one right now. Delicious all by itself. I used Trim Healthy Mama’s “Gentle Sweet”. They truly taste like a high carb pancake! Thanks so much, Steve!
Steve, these are amazing!!! It’s been a long time since I’ve had pancakes, as you mentioned in the video almond flour pancakes are not a proper substitute. These however, are really good. We made a double batch and will try them as mid-week breakfast leftovers for my daughter. Keep up the kitchen science, this one is a winner.
Wow. This is it. The pancake we’ve all been waiting for. Another home run. I accidentally used pork king pork panko which is seasoned with all sorts of spices. Still came out fantastic.
This recipe is FANTASTIC! Thank you Steve for creating another delicious treat.
I was really skeptical, but I always enjoy your recipes.
Made these today and they were a real treat!
Thank you for all your hard work!
Got my gelatin today and tried this recipe but I cut the recipe in half. The recipe didn’t say, but I packed the meeting cup with my finely crushed rinds and that was a (small) mistake, the batter was way too thick. So I thinned it out with water and it still worked. I also used Allulose since it was powdered. They are amazing!
That was measuring cup, lol, autocorrect hates me 😝
@Chris – Thanks for the tip the grind pork gelatin to a finer powder to use as a sub for beef gelatin. It totally worked! I also subbed heavy cream for coconut cream. These are super yummy!
These are amazingly great. I made them in my dash mini waffle maker. So good.
So no changes to the pancake recipe, and they still worked in waffle maker???? I’m so excited!
I made a small change because the batter came out a little thick. Instead of 1/4 cup heavy cream, I used a 1/3 cup. My wife said this was the best breakfast I ever made.
The batter can thicken quickly if you let it sit too long. I’m glad you got it where you wanted it and your wife enjoyed it.
CONFIRMED! Works great in the dash mini waffle maker! yields 6 mini waffles per batch, since they are thicker than a pancake (recipe says 8 pancakes per batch). I added maple emulsion to all, and chopped up tamed jalapenos to half for some extra fun for delicious breakfast sausage sandwiches!
Don’t eat pork – what can I substitute for pork rinds?
There is no substitute for this recipe.
Amazing recipe. Smells a bit funky while you are assembling it, but it all works out.
Although these do taste very good, I’m extremely confused about the macros as I had over a 30 point blood glucose spike after eating them. Here’s the carb count for the full recipe:
Eggs = 2 carbs
Heavy Cream = 2 carbs
Erythritol = 45 carbs (all these type sweeteners are @ 1 carb per gram)
So the total carbs for the full recipe is 49 divided by 4 servings = 12 carbs per serving.
I don’t understand how that becomes 2 net carbs per serving?
Unfortunately for me I got carried away thinking they were only 2 net carbs per serving and ate 3 servings (6 pancakes) and my blood glucose skyrocketed. As I’m using the Levels CGM I ‘m able to track this very closely as I went from 76 to 110.
Steve, how does 12 or 14 carbs per serving become 2 net carbs when there’s no fiber in the recipe?
Thanks for helping me understand,
Traci
Alcohol sugars are not calculated as part of net carbs. That’s the way Carb Manager does it and how keto product manufacturer’s do it. Whether that’s the right way to do it or not, I do it the same way in order to be consistent.
Thanks for the explanation Steve.
As you also use the Levels Freestyle Libre monitor, have you observed sugar alcohols raising your glucose with some of these recipes? Thanks
Nope. If something affected my blood glucose, I would publish the recipe.
Fan freaking tastic! I have been looking for a good pancake recipe. The wife REALLY does not like almond flour pancakes because they are to gritty! Everything I have tried so far has been sub par! I found them ok but wife did not, so that means its not win. But THESE! home run! Especially if you like moist custardy pancakes they are great!
I used a packet of knox gelatin, just under 1TB, and while I did not think it would work as they were very watery, after waiting 5-10 minutes, for griddle to warm up, they thickened right up and were great!
I also find these more satisfying than other keto pancakes! Others leave you wanting more and never really fill you up! but these were not like that. served with a little bacon and eggs and you will be very satisfied for a Sunday brunch!
Totally agree with everything you said! Life-changer, game-saver, Amazing!!
The written directions say 1/2 teaspoon baking powder, but the video says 1/4. Which is considered the correct amount after all the testing? Thanks.
It should be 1/4. Thanks for the catch. I’ve fixed it.
@Jason Morgan – thanks for sharing that this works in the mini waffle maker! I was scared to waste ingredients if it didn’t work… but your comment inspired me to try! It totally worked! Not as firm as a regular almond flour waffle, but it’s still good. Great as breakfast sandwich buns, too!
Do you use salted pork rinds? The ones I have are otherwise plain (just pork skin and salt). I got a giant tub from Costco and they are very good – – not too salty. Utz brand.
Keep up the good work! I really enjoy your channel!!
I’ve only seen them with salt, so yes.
Can heavy cream be substituted with coconut cream for this recipe?
I haven’t tried it. Sorry….
These were really good, but I could taste the pork rinds a little bit so I made a couple changes you may want to try. 1st, do it in the dash waffle maker, it’s better, at least I think it is. 2nd add a 1/2 tsp of the buttery sweet dough emulsion, that reduces the pork rind flavor nicely and is delicious. Thanks for finding/inventing/testing these recipes!
Just made a single portion of this. Shockingly successful. Sorry I didn’t read Jason’s comment above before making…I too can taste the pork rinds a bit and would really like to mask that. Next time I will be using the buttery sweet dough emulsion (or whatever I have that is similar) and I will also try it in the Dash waffle maker. I used the Dash griddle. Made 2 very small pancakes.
Made half a batch this morning. So quick and easy to make. (I ground my entire barrel of Costco pork rinds for quick meal prep.) I could taste a bit of the pork rinds and will work with that but overall I really like it with butter and keto maple syrup. Also tried Two Good berry yogurt on one. Yum. Husband liked them too. Thanks again, Steve! This will be a staple in my house.
Where are you getting the carbs from?? Not sure what had the carbs?
The sweetener (which contributes to total carbs). Heavy whipping cream also has some carbs when you use enough of it. I used Carb Manager to calculate the carbs.
These were great Steve ! Nice light sweetness that reminded me of apple somehow. I used a little Magic Syrup on top and 4 strawberries. I will definitely make these again!
Thanks!
Thank you Steve, these pancakes are delicious! Topped with butter & Choc Zero maple pecan syrup, throwing them in the rotation for sure….
I made these and substituted the gelatin with two scoops of collagen protein powder and let me tell you something they came moist and chewy almost kind of like a little bit of a brownie consistency it was a real game-changer
These are amazing! Havent had anythjng pancake like in over a year, what a treat! I used Lankato monk fruit maple flavored syrup on top and YUM! Thank you! Sharing this recipe with my ketovore weight loss group!
I was very skeptical about these pancakes. I saw the pork panko and thought, this is going to taste like pig. (I use collagen in my tea and can taste a slight gamey taste, so I am sensitive to animal tastes) But I miss pancakes so I thought, what the heck. Well I just made them and other than an issue with substituting Collagen for gelatin (it works, if you don’t double the amount as one commenter said. It was so thick I had to add another 1/2 cup of heavy cream and it was still hard to spread.) these pancakes were delicious. I had my 17 year old daughter try them. She not only wanted a second bite of mine, she then came and had two of her own.
The ingredients sound so weird, but somehow they make MAGIC! The recipe is perfect as is! We used the Epic Churro flavored pork rinds and Lakanto sugar free syrup – YUM!
Cuz I have to tell you I made these pancakes twice. The first time I made them they were awful I found out that my baking powder was expired and was no good. I bought new baking powder and made another batch I substituted two egg whites for two whole eggs so I used total for eggs but only two whole eggs and two egg whites. I used swerve for my sweetener and these were the most delicious fluffy pancakes I have ever tasted in my life
Have you found any good substitutes for the pork rinds? We eat kosher (no pork) and keto and would love to try these if theres a good substitute. Thanks and keep up great work.
Not for this recipe. Sorry.
Fried chicken skins is a good substitute for pork rinds or maybe Parmesan cheese crisps. All ground down to a fine powder of course. Not sure how it will work with this recipe since it seems a lot of experimentation went into it, using the current ingredients. However, the fried chicken skin and the cheese crisps are a good keto substitute for breading meats.
TIP: It takes 6 to 8 cups of pork rinds to get 1 cup of ground pork rinds.
Hi Steve! Weird question, but would using nut milk instead of cream work in your opinion?
I have not tried it. Sorry.
Steve, the recipe says 1 TB vanilla extract. Since I’ve never seen a recipe this size that called for that much vanilla I assumed you meant 1 tsp instead. They turned out perfect! Is this a typo?
That is not a typo. That’s how much I used.
Hi Steve, I’m not sure you answered this but, is there a way to bring the total carb count down?
Don’t use a sweetener. They won’t taste very good, but that’s where the total carbs exists.
Hit the carnivore head on the nail! Thank you Steve from the bottom of my meat eating heart.
I have made this batter twice now and cooked them in my mini-dash griddle for about 5 minute or so. I wait until I no longer see any steam coming out of the griddle then cook for another minute of so after that. They come out great. One thing I do need to point out is that the batter has a tendency to thicken up while sitting, so I had to add a bit more heavy cream to keep it loose enough to pour into the mini-dash griddle. I get about 6 of the mini pancakes that way and I put them in the refrigerator if I have left overs. They toast up nicely in the toaster at that size. I’m going to try freezing a couple of the batch I made today to see how well they toast up after being frozen. I’m going to try this recipe in my mini-dash waffle maker the next time I make the batter. These are quite filling and a wonderful addition to a keto life style (at least IMO). They do seem to fluff up a lot better with room temperature eggs. I used cold eggs on my first batch and that batch didn’t rise nearly as well.
What kind or brand of syrup are you using? Thank you?
These turned out amazing! I served them to guests who are not keto and they ate them up before they ate the “regular” pancakes my husband made. Tonight, trying this recipe as a batter for air fryer chicken to replicate chicken at a Chinese restaurant! Hope it works because it’s gonna taste amazing!
OMG. I don’t know what made you come up with this – but it is genius! I was so skeptical, how could panko taste like a pancake? They kind of turn me off a bit…BUT I was willing to trust you. So glad I did. These have the best taste and mouth feel. No grittiness at all. Turned out beautifully on my electric griddle. Thanks so much. Also, thanks for putting weight of crumbs in grams. I just measured from the bag into the food processor while it was sitting on the scale and it worked out so much better. You are amazing! Keep up the great work.
Currently making these our own way.
We didn’t add sweetener at all. Replaced the gelatin powder with gelatine we had from eating chicken yesterday. Replaced the heavy whipped cream with butter considering our gelatine was not a dry ingredient, but then had to add milk as it became very thick. We probably added a lot more cinnamon as well.
Fun experiment! They are very yummy!!
Very good for making Dutch Pancakes! Baking them with cheese for extra yum!
I just made these Carnovar pancakes. the dough was really thick? I added another egg and some heavy cream. Didn’t help. Any suggestions? My husband loved them.
It seems like most of the time when someone has an issue with this recipe being too thick, it’s due to the gelatin they are using.
I’m so impressed with how delicious these are! I had to substitute beef gelatin with Knox gelatin bc it’s what I had on hand, but my goodness. This is the best pork rind I’ve ever had :p thank you for sharing this recipe!
These are AMAZING! We are loving your recipes. Thank you, Thank you, Thank you!
So good! Normally, I get to have 1 pancake because I want to keep my carb count low. I LOVE THESE! I ate 3 pancakes with butter and my favorite keto syrup. Three! Such a great find. My whole family loved them including a very snooty picky eater! 🤣
We tried these today and they were really good! No pork rind taste at all!
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I didn’t have the gelatin but used beef bone broth protein powder, the batter did thicken up after resting but pancakes were not as fluffy as yours looked. Will definitely try them again with gelatin because they tasted amazing! Thanks!
I used Knox gelatin and the batter came out more like Play-Doh (like others have noted), HOWEVER, all was not lost. Shaped them into lil’ Jimmy Dean sausage looking patties and popped them into the mini Dash waffle maker. Hooray, it worked!🎉 Not fluffy like pancakes obviously but still pretty dang tasty. Thank you, Steve.
I am too lazy to make the pancakes but not waffles. This recipe makes 4 Belgian waffles and they are delicious. I subbed homemade kefir for the heavy cream. I often sub kefir for heavy cream or sour cream. I eat waffles almost every day so I’ll be wearing this recipe out. Thanks Steve!
That sounds tasty.
These worked great using a Dash mini griddle.
I make these un sweetened to use as sandwich bread removing vanilla and sweetener and adding salt and pepper. They’re a huge hit!
Nice!
Clarification, please. Is there 14g carbs in 1 serving of 2 pancakes?
Thank you.
Correct. Roughly 12 of those grams come from the erythritol. Depending on your sweetener preference, others could be used. Glycine is “more carnivore”, but less sweet and many people complain that they pick up an amino acid aftertaste from it.