Introduction

These homemade dog pancakes are a tasty and wholesome treat you can prepare easily at home. Made with simple ingredients like oat flour and banana, they’re perfect for spoiling your furry friend with a safe and delicious snack.

A large stack of small, round pancakes spread out on a wooden cutting board, showing three to four layers deep in many places. The pancakes have a golden brown top with some lighter and darker patches, and soft, pale yellow edges. The texture looks fluffy with a slight crisp on the outside, and they are arranged closely together, overlapping each other on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups oat flour
1 ripe and sweet banana, mashed
1 egg
1 teaspoon baking powder
½ cup unsweetened almond milk (or water)
1 teaspoon coconut oil

Instructions

Step 1: Peel the ripe banana and mash it thoroughly in a large bowl using a fork until smooth and lump-free. If the banana is too firm, microwave it for 10 seconds to soften before mashing.
Step 2: Add the egg, almond milk (or water), and melted coconut oil to the mashed banana. Whisk together for 1–2 minutes until the mixture is uniform and slightly frothy, scraping the bowl sides as needed.
Step 3: Gradually stir in the oat flour and baking powder with a spoon or whisk. Mix for 1–2 minutes until the batter is smooth and thick without lumps, similar to thick pancake batter.
Step 4: Check the batter’s consistency. If it’s too thick to pour, add 1–2 teaspoons more almond milk or water. If too thin, sprinkle in 1 tablespoon additional oat flour. For extra smoothness, blend briefly in a food processor.
Step 5: Heat a non-stick skillet or griddle over medium heat for 2–3 minutes. Lightly grease with coconut oil if needed, and test heat by flicking a drop of water—it should sizzle.
Step 6: Pour about ¼ cup batter per pancake onto the skillet, forming 3–4 inch rounds spaced 1–2 inches apart. Make 8–10 pancakes depending on size.
Step 7: Cook pancakes for 2–3 minutes until bubbles form and edges set, then flip and cook another 2–3 minutes until golden and firm. Adjust heat to prevent burning.
Step 8: Transfer pancakes to a wire rack and cool completely for 20–30 minutes. Avoid stacking while warm to keep them from becoming soggy.
Step 9: Serve one pancake as a treat, cutting into smaller pieces for small dogs. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Tips & Variations

Use brown-spotted bananas for maximum sweetness and easier mashing.
Substitute oat flour with whole wheat flour if your dog is not sensitive to gluten.
Add a sprinkle of cinnamon for extra flavor, but avoid any sweeteners or additives.
Always allow pancakes to cool completely before serving to avoid stomach upset.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze pancakes in a sealed bag or container for up to three months. When ready to serve, thaw in the refrigerator overnight. Only add any toppings after pancakes have been fully thawed.

How to Serve

A large pile of small, round pancakes stacked on top of each other is spread out on a surface with a white marbled texture. The pancakes show different shades of golden brown, with some darker spots, giving them a cooked, textured look. The surface behind the pancakes is blurred, emphasizing the stack, and the lighting highlights the warm colors of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

While almond milk is preferred for this recipe, you can use water or a dog-safe milk substitute. Avoid cow’s milk if your dog is sensitive or lactose intolerant.

Are these pancakes safe for all dogs?

Yes, the ingredients are generally safe for dogs, but always check for any allergies or dietary restrictions your dog may have before trying new treats.