Description
These Homemade Dog Pancakes are a nutritious and delicious treat made with wholesome ingredients like oat flour, ripe banana, and coconut oil. Perfectly sized for dogs, these pancakes provide a safe and tasty breakfast or snack option for your furry friend. They are easy to make on the stovetop and can be stored for later enjoyment.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups oat flour
- 1 teaspoon baking powder
Wet Ingredients
- 1 ripe and sweet banana, mashed
- 1 egg
- ½ cup unsweetened almond milk (or water)
- 1 teaspoon coconut oil (melted)
Instructions
- Mash the Banana: Peel one ripe, brown-spotted banana for maximum sweetness and mash it thoroughly in a large mixing bowl using a fork for 30–45 seconds, until it reaches a smooth, creamy consistency without lumps. If the banana is too firm, microwave it for 10 seconds to soften before mashing.
- Mix Wet Ingredients: Add one egg, ½ cup unsweetened almond milk (or water), and 1 teaspoon melted coconut oil to the mashed banana. Whisk vigorously for 1–2 minutes until the mixture is well combined and slightly frothy, scraping down the bowl sides to ensure an even blend.
- Add Dry Ingredients: Gradually stir in 1 ½ cups oat flour and 1 teaspoon baking powder using a spoon or whisk. Continue mixing for 1–2 minutes until the batter is smooth, thick, and free of lumps, resembling a thick pancake batter.
- Check Batter Consistency: Assess the batter’s texture; it should be thick but pourable. If too thick, add 1–2 teaspoons more almond milk or water and mix briefly. If too thin, incorporate an additional tablespoon of oat flour. For extra smoothness, optionally blend the batter in a food processor for 20–30 seconds.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat for 2–3 minutes. If using a non-nonstick surface, lightly grease with a small amount of coconut oil and wipe excess. Test skillet readiness by flicking a drop of water; it should sizzle immediately.
- Pour the Pancakes: Using a ladle or ¼ cup measuring cup, pour batter onto the hot skillet to form 3–4 inch wide pancakes. Space them 1–2 inches apart. Aim to make 8–10 pancakes depending on size.
- Cook the Pancakes: Cook pancakes for 2–3 minutes on the first side until bubbles form and edges set. Flip gently and cook another 2–3 minutes until golden brown and firm. Test for doneness by pressing lightly; it should spring back.
- Cool the Pancakes: Transfer cooked pancakes to a wire rack to cool completely for 20–30 minutes. Avoid stacking while warm to prevent sogginess and possible stomach upset for your dog.
- Serve and Store: Serve one pancake as a snack or breakfast treat, cutting into smaller pieces for small dogs. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen pancakes overnight in the fridge before serving, and add toppings only after thawing.
Notes
- Use ripe, brown-spotted bananas for natural sweetness.
- If the batter is too thick or thin, adjust liquid or flour accordingly.
- Always cool pancakes completely before serving to your dog to avoid stomach upset.
- Store leftovers properly to maintain freshness.
- Do not add any toppings before thawing frozen pancakes.
- Ensure skillet is properly heated to cook pancakes evenly without burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Dog-Friendly
Keywords: dog pancakes, homemade dog treats, healthy dog breakfast, oat flour dog pancakes, dog snack recipes
