Beef Liver Pancakes with Strawberry Glaze
Deliciously unique and nutrient-packed, these beef liver pancakes with a tangy strawberry glaze are perfect for a keto-friendly, high-protein breakfast. The mild flavor and sweet-tart topping make it an approachable way to enjoy the benefits of organ meats
Equipment
- 1 Blender
- 1 Sauce pan
- 1 Medium Skillet
Ingredients
Strawberry Glaze
- 1/2 lb strawberries (fresh or frozen)
- 1/2 tbsp lemon juice
Beef Liver Pancakes
- 3 ounces beef liver
- 3 large eggs
- 3 tbsp ghee (or butter)
Optional Topping
- 1 tbsp honey (raw)
Instructions
- Prepare the Strawberry Glaze: Start with the glaze, as it needs time to cool and thicken. If you’re using fresh strawberries, rinse and cut them in half before placing them in a saucepan. For frozen strawberries, simply add them directly to the pan along with the lemon juice. Bring the mixture to a boil over medium heat. You’ll notice the strawberries releasing their natural juices, creating a syrupy base.Once boiling, reduce the heat to medium and let the glaze simmer for about 20 minutes. This allows the liquid to reduce and thicken. Once the glaze is done, set it aside to cool to room temperature. To achieve the perfect consistency, place the cooled glaze in the fridge for 30 minutes before serving.
- Make the Pancake Batter: While the glaze cools, it’s time to prepare the pancake batter. In a blender, combine the raw liver, eggs, softened ghee, and sea salt. Blend the mixture until it’s completely smooth. There should be no visible chunks of liver—this step is key to achieving the mild flavor and smooth texture of the pancakes.
- Cook the Pancakes: Heat a skillet over medium heat and add a small amount of ghee to grease the pan. Pour about 1/3 cup of the pancake batter into the pan for each pancake. Allow the pancake to cook for about a minute, until golden brown on the bottom. Then flip it over and cook for another minute on the other side. Repeat this process for each pancake, adding more ghee to the pan as needed. The batter should yield about five pancakes.
- Assemble and Serve: To assemble, stack the pancakes on a plate and spoon the chilled strawberry glaze over the top. The glaze adds a tart and slightly sweet contrast to the savory pancakes. If you’re looking for an extra touch of sweetness, drizzle a bit of raw honey over the glaze.
Notes
This recipe includes the nutritional facts for the Strawberry Glaze, Beef Liver Pancakes, and the optional honey. The nutrient facts for just the Beef Liver Pancakes are: Calories: 349; Carbs: 2 grams; Fat: 30 grams; Protein: 17 grams.
Strawberry Glaze Variations: Feel free to experiment with different berries for the glaze, such as raspberries or blueberries. Adjust the sweetness to suit your preference.
Storage Tips: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Freezing Option: These pancakes freeze well! Stack them with parchment paper between each layer and store in a freezer-safe bag for up to 3 months.
For Non-Keto Variations: If you’re not following a strict keto diet, you can add a sweetener to the glaze or add a dollop of whipped cream for an extra treat.
Serving Options: These beef liver pancakes are delicious on their own, with a rich, savory flavor that stands out even without the strawberry glaze. However, the glaze adds a lovely sweetness for those who enjoy a sweeter touch!
Disclaimer: This recipe is provided for informational purposes only and is not intended as medical advice. Please consult with a healthcare professional or nutritionist to determine if this recipe aligns with your dietary needs and health goals. Always source high-quality ingredients and handle raw liver with care to prevent foodborne illnesses.
Nutrition
Nutrition Facts
Beef Liver Pancakes with Strawberry Glaze
Amount per Serving
Calories
418
% Daily Value*
Fat
31
g
48
%
Saturated Fat
17
g
106
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
420
mg
140
%
Sodium
125
mg
5
%
Potassium
407
mg
12
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
18
g
36
%
Vitamin A
7556
IU
151
%
Vitamin C
69
mg
84
%
Calcium
58
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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