Treats for Fat Tuesday: Pup-Friendly Pancake Recipes

Pancake Tuesday

This brunch favourite need not be just for the humans in the household. Photo: Pronina Marina/Getty Images

A fluffy, old-fashioned stack of pancakes is almost always a treat, but even more so when shared with a best friend.

Fat Tuesday (also known as Shrove Tuesday or Pancake Day), which is traditionally celebrated the day before Ash Wednesday, is for many a last chance to indulge in sugary, rich foods before the religious obligations of Lent. But this foodie favourite need not be just for the humans in the household. Here are some tasty pancakes you can whip up for your fur babies as well.

 

Banana Pup Pancake

 

Pancake Tuesday
Photo: Courtesy of tails.com

 

Servings: 3 – 4 pancakes

Ingredients: 

  • 2 mashed bananas
  • 2 eggs
  • 30 g 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)

Method:

  1. Mix together the eggs and mashed banana until combined
  2. Add the coconut flour and the ground cinnamon, and mix well
  3. If your batter is a bit dry, just add a little bit of water
  4. Heat a non-stick pan on a medium heat and add your oil
  5. Once hot, add a spoonful of your mixture to the pan
  6. Cook for 2-3 mins (or until golden brown) then give it a flip
  7. Once the pancake is cooked through, transfer to a plate and repeat with the rest of your mixture
  8. 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

 

Pancake Tuesday
Photo: Courtesy of tails.com

 

Makes: 16 pancakes

Prep: 10 minutes

Cook: 15 minutes

Ingredients: 

  • 100 g cooked chickpeas (drained, tinned chickpeas are fine)
  • 1⁄2 small carrot (about 50 g), grated
  • 2 eggs
  • 100g self-raising flour
  • 150 ml oat milk
  • 2 tbsp sunflower oil

Method: 

  1. 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.
  2. 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.
  3. Plate up and allow to cool a little, and you’ll have your dog barking for brekkie.
  4. 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.

Recipes courtesy of tails.com