Let’s face it. Pancakes are amazing. And Digby Pancake from 2 Traveling Dogs agreed. His middle name was Pancake, so come on. This recipe is great, not only for the pups, but persons too!
⅔ cup plain, unsweetened greek yogurt
2 tablespoons coconut oil
1 tablespoon lemon juice
1 tablespoon honey
1 cup oat flour
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)
Stir together the yogurt, coconut oil, lemon juice and honey. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, ginger and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a spoon, stir just until the dry ingredients are thoroughly moistened. Do not overtax. Let the batter sit for 10 minutes.
Heat a heavy cast iron skillet or nonstick griddle over medium-low heat.
Heat your pan, and it is ready when the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface cooking spray. Scoop ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancake’s underside is golden, about 3 minutes.
Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another minute or until golden brown on both sides. You may need to adjust the heat up or down at this point.
Never serve your dog hot food. Let cool to room temperature!
Please note, this is not to be served as a meal replacement. Please consult your vet before making any changes to your dog’s diet.