Fluffy Carnivore Cloud Pancakes
These pancakes are a grain-free, zero-carb alternative to traditional pancakes that rely on simple animal-based ingredients for structure rather than flour or chemical leaveners. By using whipped egg whites stabilized with beef gelatin, the recipe creates a light, airy batter that rises dramatically when steamed under a covered pan. Unflavored collagen powder is mixed directly into the yolks to create a thick binder, yielding a fluffy, cake-like texture with no eggy taste. High in protein and healthy fats, they offer the ultimate carnivore-friendly breakfast stack that cooks up golden, rich, and pillowy in under 30 minutes.
Ingredients
- 6 to 7 large eggs separated
- 2 tbsp unflavored beef gelatin powder
- 4 to 5 tbsp unflavored collagen peptide powder
- 1 –2 tbsp pure beef tallow ghee, or unsalted butter
- Unsalted butter or freshly whipped heavy cream optional, for serving
Instructions
- Beat egg whites in a clean bowl on low speed, gradually sprinkling in gelatin. Increase speed until stiff peaks form.
- Beat egg yolks until creamy, then mix in collagen powder until a thick paste forms.
- Fold one-third of the whipped whites into the yolk paste, then gently fold the rest of the whites into the mixture just until uniform.
- Preheat a skillet over medium-high heat until water droplets bead up on the surface. Lower heat to medium-low and melt the cooking fat to coat the pan.
- Scoop ¼ cup of batter per pancake, shape into disks, cover with a lid, and cook for 8 minutes.
- Flip, cover, and cook for 5 more minutes. Serve immediately.