This Shrove Tuesday, many of us will be planning a good old-fashioned Pancake Day celebration. So, why not get our furry friends involved?
Quite possibly one of the best foodie days of the year, Pancake Day is a time where we can completely indulge in sugary, buttery goodness without feeling too guilty about it. But as with all foodie days, pet owners can’t resist giving their dogs a treat too.
Fortunately, the recipe development team at tails.com have whipped up two delicious pup-friendly pancake recipes, so you can make sure your dog doesn’t miss out on the tastiness.
The full content is available below, if used a link must be provided to https://tails.com/
Banana Pup Pancake
Servings: 3 – 4 pancakes
Ingredients:
- 2 mashed bananas
- 2 eggs
- 30g coconut flour
- A pinch of ground cinnamon
- Rapeseed or coconut oil for frying
- Your dog’s favourite toppings: we used blueberries and peanut butter (xylitol-free)
- Mixing bowl
- Non-stick pan
Method:
- Mix together the eggs and mashed banana until combined
- Add the coconut flour and the ground cinnamon, and mix well
- If your batter is a bit dry, just add a little bit of water
- Heat a non-stick pan on a medium heat and add your oil
- Once hot, add a spoonful of your mixture to the pan
- Cook for 2-3 mins (or until golden brown) then give it a flip
- Once the pancake is cooked through, transfer to a plate and repeat with the rest of your mixture
- Add your toppings and tuck in!
The pancakes will keep in an airtight container in the fridge for a few days, or in the freezer for up to a month – that’s if you don’t eat them all…
Carrot & Chickpea Pup Pancakes
Makes: 16 pancakes
Prep: 10 minutes
Cook: 15 minutes
Ingredients:
- 100g cooked chickpeas (drained, tinned chickpeas are fine)
- 1⁄2 small carrot (about 50g), grated
- 2 eggs
- 100g self-raising flour
- 150ml oat milk
- 2 tbsp sunflower oil
Method:
- Put the chickpeas in a food processor and whiz for a few seconds. Add all the remaining ingredients except the oil, and whiz again until blended.
- Heat a little of the oil in a large non-stick frying pan. Spoon a heaped tablespoon of batter per pancake into the pan, leaving a little space in between. Fry the pancakes for 2–3 minutes on each side until lightly golden.
- Plate up and allow to cool a little, and you’ll have your dog barking for brekkie.
- Store the pancakes in an airtight container in the fridge for up to 2 days, or freeze, separated by sheets of greaseproof paper, for up to 3 months.
