Two dog-friendly pancake recipes to try this Shrove Tuesday

This Shrove Tuesday, many of us will be planning a good old-fashioned Pancake Day celebration. So, why not get our furry friends involved?

Quite possibly one of the best foodie days of the year, Pancake Day is a time where we can completely indulge in sugary, buttery goodness without feeling too guilty about it. But as with all foodie days, pet owners can’t resist giving their dogs a treat too.

Fortunately, the recipe development team at tails.com have whipped up two delicious pup-friendly pancake recipes, so you can make sure your dog doesn’t miss out on the tastiness.

The full content is available below, if used a link must be provided to https://tails.com/

Banana Pup Pancake

Servings: 3 – 4 pancakes

Ingredients:

• 2 mashed bananas
• 2 eggs
• 30g 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)
• Mixing bowl
• Non-stick pan

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

Makes: 16 pancakes

Prep: 10 minutes

Cook: 15 minutes

Ingredients: 

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