Ingredients
Method
- In a medium bowl, whisk together the oat flour and baking powder until well combined.
- In a separate bowl, mash the banana until smooth, then whisk in the egg, almond milk or water, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir just until a thick, pourable batter forms.
- If using an optional add-in, gently fold in the blueberries, pumpkin puree, or grated carrot.
- Preheat a nonstick skillet or griddle over low to medium-low heat and lightly grease with a small amount of coconut oil.
- Spoon 2 to 3 tablespoons of batter per pancake onto the skillet, spreading each portion into a small circle.
- Cook until small bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip each pancake carefully and cook on the second side until lightly golden and cooked through, about 1 to 2 minutes more.
- Transfer pancakes to a wire rack and let cool completely before serving to your dog.
- Serve plain or break into bite-size pieces for training treats or to hide medication.
Notes
- Always let pancakes cool fully and serve plain with no syrup, chocolate, sugar, or salt.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- For very small dogs, cook smaller pancakes or cut into tiny pieces before serving.
- Use only one optional add-in per batch so the pancakes cook evenly and hold together.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- For very small dogs, cook smaller pancakes or cut into tiny pieces before serving.
- Use only one optional add-in per batch so the pancakes cook evenly and hold together.