It’s pancake day and it is the one day of the year that it is completely acceptable to eat pancakes for breakfast, lunch, dinner or dessert… Well unless you are me and love a good sweet or savoury pancake and would happily eat them all day long!
Up and down the country people have stocked up on the essential pancake favourites like lemon, sugar, fruit and chocolate spread… but what about the Pups??!!
Yes; for those doggy parents and those massive puppy dog eyes that will be looking up at you wanting a pancake day treat, your pets do not have to miss out of the pancake fun.
We have found some of our favourites that are super easy to make and don’t have to be just for pancake day, they are great homemade dog treats for training or a little treat now and then.
Two Ingredient Sweet potato pancakes
Yes, you read right, 2 ingredients! you can’t go wrong with that. This one is not specific to pups as it one of the favourites with mummy’s out there with toddlers (the human variety) as well as pups.
All you need is Sweet Potatoes and Eggs to make these yummy treats.
These are flourless pancakes so can be a little more delicate to flip so it’s better to do Mini treat size pancakes to make them easier to flip. These ones are cooked on a hob rather than in the oven for a quick pancake treat.
- Measure the sweet potato! This is crucial. 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.
- Smaller pancakes flip easiest. Use a tablespoon. Larger pancakes work, you just have to be patient and let them slowly cook, at a lower heat, a bit longer.
- 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 you make them 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 (Have you seen this cute Paw Print Muffin Tin!)
- Preheat oven to 350º F and lightly grease your pan. If you only have standard muffin or cake tins then only fill them about ¼ way up with butter or non-stick spray. Or with a mini muffin tin fill them ¾ the way up the tin.
- 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, rotating pan(s) in the middle, for 20-22 minutes, or until golden brown and toothpick inserted in centre comes out clean.
Buttermilk and Peanut Butter pancakes with fresh strawberries
For the pancakes
- 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, if using.
To make the peanut butter drizzle
Mix 2 tablespoons of peanut butter with 1 tablespoon of water. Depending on your brand of peanut butter, you may need to slightly adjust the amount of water to get a runny consistency.
Top pancakes with peanut butter drizzle and fresh strawberries.
Let us know what your pups will be up to this pancake day.
Happy baking… and eating!! yummy!!
Recipes taken, tried and tested from