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Pumpkin Pup Pancakes

Yields: 19 TBSP-scoop pancakes and 15 ⅛-cup scoop pancakes
These pumpkin pancakes for dogs are healthy and yummy. The almond butter glaze gives an added flavor. Other toppings to add are blueberries, strawberries, or bananas. However, dogs are perfectly happy eating these pancakes plain.
5 from 1 vote
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Ingredients
  

Pancake Ingredients

  • 1⅔ cups quick rolled oats organic
  • 1 tsp Ceylon cinnamon
  • 1 tsp ground ginger
  • 1 cup pumpkin purée organic
  • ½ cup unsweetened applesauce organic
  • ¾ cup 2% cow’s milk

Almond Butter Glaze Ingredients

  • ½ cup almond butter organic
  • 1 tbsp coconut oil melted

Instructions
 

Pancake Directions

  • Put the oats, cinnamon, and ginger in a blender or food processor. Blend until finely ground; about 60 seconds.
  • In a small mixing bowl, stir together the pumpkin purée, applesauce, and milk.
  • Add the dry ingredients to the wet ingredients and stir until evenly combined.
  • Lightly coat the surface of a non-stick pan with coconut oil and heat at medium. The surface of the pan is hot enough when a drop of water sizzles on it.
  • Pour a ⅛ cup or 1 tablespoon of batter onto the pan. Continue pouring three to four scoops and shape into a circle using the edge of a spoon or butter knife.
  • Let the pancakes cook for 2 to 3 minutes until firm enough to flip. Once the underside is lightly golden, flip the pancakes with a spatula. Cook for another 90 seconds to 2 minutes.
  • Place the cooked pancakes on a cookie sheet to cool.
  • Lightly oil the pan in between and repeat steps 5, 6, and 7until all of the batter is gone.

Almond Butter Glaze Directions

  • Melt 1 TBSP of coconut oil for 20 seconds in the microwave.
  • In a small bowl, mix the coconut oil and almond butter together until smooth.

Notes

  • Store the pancakes in an airtight container or storage baggie and refrigerate for up to a week or freeze for up to three weeks. Store the glaze in an airtight container and it can be left in the pantry or on the counter.
  • Peanut butter can be substituted for the almond butter in the glaze.
  • Olive oil can be substituted for the coconut oil in the glaze.
  • The pancakes can be served without the almond butter glaze. The glaze is an additional flavor. 
  • The pancakes can also be served with blueberries, strawberries, or bananas.
  • Two eggs can be substituted for the ½ cup of applesauce.
  • Goat’s milk, oat milk, almond milk, soy milk, or coconut milk can be substituted for cow’s milk.
  • The applesauce MUST BE unsweetened. MUST use pumpkin purée and NOT pumpkin pie filling.
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