Carnivore Beef Liver Pancakes
Ingredients:
- 1/2 lb raw beef liver (trimmed and cleaned)
- 3 large eggs
- 2 tbsp grass-fed ghee or butter (melted, plus more for cooking)
- 1/4 tsp sea salt
Instructions:
- Prepare the Beef Liver:
- Rinse the beef liver under cold water and pat dry with paper towels.
- Trim any connective tissue or membranes and cut the liver into small chunks for easier blending.
- Blend the Mixture:
- In a blender, combine the liver chunks, eggs, melted ghee, and sea salt.
- Blend until smooth and uniform. The batter will be slightly runny.
- Heat the Pan:
- Heat a non-stick or cast-iron skillet over medium heat. Add a small amount of ghee or butter to coat the pan.
- Cook the Pancakes:
- Pour small amounts of the liver batter (about 1/4 cup) onto the heated skillet to form pancakes.
- Cook for 2–3 minutes on one side, until bubbles form and the edges look set.
- Flip and cook for another 1–2 minutes on the other side until fully cooked.
- Serve:
- Serve the pancakes warm, optionally topped with melted butter or a sprinkle of sea salt.
Pro Tips:
- Texture: For a fluffier texture, separate the egg whites and yolks, whip the whites to soft peaks, and fold them into the liver batter before cooking.
- Milder Flavor: Soak the liver in milk or salted water for 30 minutes before blending to reduce its strong flavor. (Skip this for strict carnivore.)
- Storage: Store leftover pancakes in the fridge for up to 3 days or freeze for longer. Reheat in a skillet with a little ghee.
These Carnivore Beef Liver Pancakes are a fantastic way to incorporate organ meats into your diet while keeping things simple and delicious. Enjoy this nutrient-packed meal! 🥞🥩
