Dairy-Free Low Carb Keto Carnivore Protein Pancakes

4.50 from 2 votes

Prep Time 10

Cook Time 10

Servings servings @ 6 pancakes

Calories 319kcal

6 large eggs separated
6 tsp gelatin
6 tbsp collagen
pinch salt
2 tbsp bacon grease, lard, coconut oil or olive oil to fry pancakes
see content above for flavor options, and toppings for those not following a carnivore diet.

Place the egg whites into a stand mixer or large bowl and use an electric hand mixer. Using the whisk attachment in the mixer, start on low speed and sprinkle 1 teaspoon of gelatin at a time into the whites. Increase speed to whip egg whites to stiff peaks. Set aside.
Place the egg yolks into a large bowl and sprinkle in collagen. Stir together until smooth. Fold the yolk mixture into the whipped egg whites. Sprinkle in salt.
Add your favorite fat or oil to a large skillet and heat on medium heat.
Using a 1/3 measuring cup, scoop batter into a hot skillet. Make 6 mounds and lower to medium/low heat. Flatten tops, then cover and cook for 3-4 minutes. Uncover, if bottoms are golden brown, flip over to the second side and cover again. Continue to cook another 3-5 minutes.

Preheat oven to 350 degrees F. Grease two- 6 capacity- silicone hamburger bun pan. Place the silicone pans onto a large baking sheet pan.
Using a large ice cream scoop, measuring about 3 ounces or 1/3 cup, drop batter into each. Level tops with a butter knife. Bake for 10-12 minutes until lightly golden brown. Gently lift the bottoms to check if nicely browned. Flip silicone pan over to remove.

Storage: If meal prepping, cook and cool pancakes then place each pancake in a single layer between pieces of parchment paper for easier removal.
Freeze for up to 3 months or refrigerate leftover pancakes in an airtight container for up to 5 days.

One serving is 6 pancakes. Nutrition info does not include the fat or oil you use to fry the pancakes. 46 grams of protein. 1 total carb.