Dairy free carnivore pancakes

Ingredients

• 3 Eggs (large, separated; only whites used)
• 1 tablespoon Gelatin Powder (unflavored, preferably grass‑fed)
• 1 pinch Salt (enhances flavor)
• 2 tablespoons Vanilla Collagen Powder (flavored vanilla, adds protein)
• 1 teaspoon Vanilla Extract (pure extract for flavor)
• 1 teaspoon Unsalted Butter (for cooking, melted in pan)

Instructions

1. Separate Egg Whites

   Crack three large eggs and carefully separate the whites into a clean mixing bowl, discarding or reserving the yolks for another use.

   Time: PT1M

2. Whip Egg Whites with Gelatin and Salt

   Add 1 tablespoon of unflavored gelatin and a pinch of salt to the egg whites. Using a hand mixer on high speed, whip for about 2‑3 minutes until the mixture forms very stiff, glossy peaks.

   Time: PT3M

3. Fold in Collagen and Vanilla

   Gently fold 2 tablespoons of vanilla‑flavored collagen powder and 1 teaspoon of pure vanilla extract into the whipped whites using a silicone spatula. Mix just until incorporated; avoid over‑mixing.

   Time: PT1M

4. Preheat Skillet

   Place a non‑stick skillet over medium heat and add 1 teaspoon of unsalted butter, allowing it to melt and coat the surface.

   Time: PT1M

   Temperature: medium heat

5. Cook First Side

   Spoon the batter into the skillet to form six small, evenly sized circles (about 2‑3 inches in diameter). Cook for roughly 1 minute, until the edges set and the underside is lightly golden.

   Time: PT1M

   Temperature: medium heat

6. Flip and Finish

   Using a silicone spatula, carefully flip each mini‑pancake and cook the other side for another 1 minute, or until fully set and lightly browned.

   Time: PT1M

   Temperature: medium heat

7. Serve

   Transfer the six pancakes to a plate. Serve warm as is, or drizzle with a sugar‑free syrup or fresh berries if desired.

   Time: PT0M

Nutrition Facts

Calories

135

Protein

22 g

Carbohydrates

4 g

Fat

4 g

Fiber

0 g