Bella’s carnivore pancakes
Ingredients
- 7 Large Eggs Yolks and whites separated
- 4 tbsp Unflavored Collagen Peptides
- 2 tbsp Unflavored Beef Gelatin The "secret" stabilizer
- 1 tbsp Beef Tallow or Ghee/Butter for the skillet
Notes
1. Master the Whites: Place your 7 egg whites in a clean, dry bowl. Use a hand mixer on high speed. Once they start looking foamy, slowly sprinkle in the beef gelatin. Keep beating until you hit "stiff peaks"—this means when you pull the whisk out, the foam stands straight up and doesn't droop.
2. The Yolk Base: In a separate bowl, whisk your 7 yolks together with the collagen. It will turn into a thick, smooth paste. This is the nutrient-dense "anchor" of your pancake.
3. The Gentle Fold (Crucial!): Take a small scoop of your whites and stir it into the yolk paste to lighten it up. Then, pour that yolk mixture back into the big bowl of whites. Using a spatula, fold them together. Think of "folding" as a slow, circular motion from the bottom to the top. Do not stir, or you’ll pop the air bubbles!
4. Heat & Sear: Melt your tallow in a large skillet over Low-Medium heat. You want the pan hot enough to sear, but low enough not to burn the delicate eggs.
5. The Steam Method: Scoop 1/4 cup of batter per pancake into the pan. Immediately cover the pan with a lid. Cook for 8 minutes. The steam trapped inside is what makes them rise like clouds!
6. The Flip & Finish: Remove the lid. Once the edges look set and the bottom is golden, flip them carefully. Cover again with the lid and cook for a final 5 minutes.
7. Serve: Stack them high and top with a generous knob of butter.