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Breakfast · Pancakes & waffles

Carnivore pancakes

39

The two-ingredient pancakes carnivore eaters swear by: cream cheese and eggs blended into a thin batter and fried in butter as small, soft, golden rounds. They taste gently of cheesecake and egg, with no flour and no sugar.

Time
20 min (5 prep + 15 cook)
Servings
2
Per serving
329 kcal
Protein
21 g

Ingredients

Steps

  1. Blend the cream cheese, eggs, egg whites and salt until completely smooth, about 30 seconds in a blender.
  2. Leave the batter to stand for 2 minutes so the foam settles.
  3. Melt a little of the butter in a non-stick pan over medium heat. Spoon in the batter a tablespoon at a time to make pancakes about 6 cm (2 1/2 inches) across, leaving room between them.
  4. Cook for about 2 minutes, until the edges pull away and a thin spatula slides underneath, then flip and cook 1 minute more until golden. Repeat with the rest of the batter, adding butter as needed; it makes about 16.
  5. Eat them warm. Leftovers keep 3 days in the fridge and reheat in a dry pan for a minute a side; they freeze 3 months with baking paper between them.

Good to know

Why are mine tearing?

The pan is too hot or the pancakes are too big. Keep them small, turn the heat down a notch, and wait until the edges lift by themselves before you try to flip.

Can I use full-fat cream cheese?

Yes, that is the original two-ingredient version. It tastes richer and the pancakes are a little softer, at about 33 instead of 39.

Can I sweeten them?

Not if you are eating strictly carnivore. If you are not, a little sweetener and a few drops of vanilla in the batter, or a few berries on top, turn them into a breakfast treat.

Alternative

Per

Calories
193
Protein
(26%)
12 g
Fat
(69%)
15 g
Carbohydrates
(5%)
3 g
of which sugar
2 g
Fiber
0 g
Sodium
383 mg

More breakfast

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 659 kcal goes into the pot and 379 g of ingredients comes out as about 341 g of food: 193 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.