Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the whole wheat flour and aluminum-free baking powder.1 cup Whole Wheat Flour, 1 teaspoon Baking Powder (aluminum-free)
- In a separate bowl, whisk the egg until well beaten. Then, add the pumpkin puree, unsweetened applesauce, water (or almond milk), and xylitol-free peanut butter. Stir until everything is thoroughly combined into a smooth, consistent batter.1 large Egg, ½ cup Pumpkin Puree (plain canned, not pie filling), ½ cup Unsweetened Applesauce, ¼ cup Water (or unsweetened almond milk for dogs with dairy sensitivities), 1 tablespoon Peanut Butter (xylitol-free and unsalted)
- Pour the wet ingredients into the dry ingredients. Mix gently until *just* combined. Avoid overmixing, as this can lead to tough pancakes; a few small lumps are perfectly fine.
- Heat a lightly greased non-stick skillet or griddle over medium-low heat. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll see small bubbles form on the surface before flipping.
- Remove the pancakes from the skillet and let them cool completely on a wire rack before serving or storing. This is crucial to prevent thermal burns for your pup.
Notes
Check peanut butter for xylitol. If your dog has allergies or health conditions, consult your vet before serving.
