Today is pancake day! Up and down the country we prepare to put anything and everything on top of a pancake.. but what about your dog?
Not that dogs give anything up for lent or partake in any tradition past eating something delicious but below are a few quick and easy recipes you can feed your dog so they can be a part of the fun today. A pancake isn’t only for pancake day too- think of these as homemade dog treats for training or a little something extra for a special occasion.
Two Ingredient Sweet potato pancakes
Yes, you read right, 2 ingredients! This recipe is not specific to dogs and doubles up as a great healthy recipe for children.
All you need are Sweet Potatoes and Eggs to make these yummy pancakes. These flourless pancakes can be a little more delicate to flip so it’s better to make them only a couple of inches wide in a small frying pan.
- You need 1/2 cup cooked sweet potato flesh and 2 eggs. You can double or triple the recipe, just keep the ratios the same.
- Do not flip until they are fully cooked on one side. Approximately 3 minutes per side. If you try to flip them too early, they will likely fall apart.
- Don’t try to cook these on too high of heat. If you do, they will likely burn on the outside before the inside is cooked.
- You can mix the batter by hand, or use a blender for a smoother batter.
Peanut Butter and Banana fluffy treats
This one is a bit more fancy and they are baked in the oven
Yield: 2-3 dozen mini muffins or mini pancakes.
- 2 1/2 cups rolled oats
- 1 3/4 cups water
- 1/2 cup carrot, grated
- 2 large ripe bananas
- 1 large egg
- 2 tablespoons all-natural peanut butter
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Mini muffin tin or cupcake tin
- Preheat oven to 180C and lightly grease your tray.
- Combine oats, baking powder and baking soda in food processor and pulse for 10-15 seconds, or until mixture is finely ground.
- Transfer to a small bowl and set aside.
- In a separate, large bowl, use two forks to mash your bananas, then mix in egg, doggy friendly peanut butter and water. Stir until smooth.
- Gradually add ground oat mixture to bananas and mix until fully incorporated and combined, then fold in grated carrot.
- Pour batter into muffin tin and cook for 20-22 minutes, or until golden brown and toothpick inserted in centre comes out clean.
Buttermilk and Peanut Butter pancakes with fresh strawberries
- 1 medium egg
- ½ cup + 2 tablespoons (160 grams) buttermilk
- 2 tablespoon all-natural peanut butter (unsalted), room temperature
- ½ cup (70 grams) buckwheat flour
- 2 tablespoons (20 grams) quick-cook polenta
- ½ teaspoon baking powder
- 2-3 tablespoons water, as neede
- oil, for cooking, as needed
For the peanut butter drizzle
- 2 tablespoons of peanut butter, room temperature
- 1 tablespoon of warm water
- strawberries, washed, hulled and chopped
To make the pancakes
- In a medium bowl, beat the egg. Mix in the buttermilk and peanut butter. Mix in the buckwheat flour, polenta and baking powder. The batter should be thick, but be able to drizzle off a spoon very slowly. Add water by the tablespoon, if needed (the consistency of your batter will depend on your brand of buttermilk and peanut butter). Let sit for 10 minutes.
- Heat a griddle to medium heat. Add a bit of oil to the griddle if needed to prevent the pancakes from sticking. Drop the pancake batter on the griddle. If using a dog bone cookie cutter, quickly use a spoon to spread the batter out into a rectangular shape that will fit your dog bone cookie cutter. Cook for about 2 minutes, until the underside is golden brown. Flip and cook for an additional minute, until both sides are golden brown.
- Cut each pancake with a dog bone cookie cutter for extra flair!
Happy baking… and eating!!
Recipes taken, tried and tested from