Buckwheat Dog Pancakes with Peanut Butter Drizzle are sure to get your pet’s tail wagging and lips smacking! Serve these Buckwheat Dog Pancakes with fresh strawberries for an extra treat. Gluten free for pets with wheat intolerances.
“Kili O’Keefe! We’ve got pancakes for you!”
Our puppy’s long tail, actually, the entire second half of her, doesn’t stop wagging. We’ve started calling it booty booty shake shake – “let’s see that booty booty shake shake!”, we’ll say to her whenever we give her a treat. These dog pancakes elicited that exact response, and a big victory lap around the flat out of sheer excitement, which ended under the sofa, one of her favorite spot.
We’re pretty careful when it comes to feeding Kili human food. We tend to forget she’s a dog sometimes because she’s a huge part of our family. But in the kitchen, I have to keep in mind that she’s a different species with a different digestive track and food intolerances. She also can’t verbally tell us when she isn’t feeling well, so we stick to giving her human food slowly and carefully to make sure she can handle it.
Kili doesn’t seem to have any food intolerances that we’ve noticed so far (we’re lucky!). But, I’ve taken care in picking the ingredients for these Buckwheat Dog Pancakes to minimize any food intolerances dogs may have.
- Buckwheat Flour – This dog pancake is made with buckwheat flour, which is gluten-free, to accommodate dogs that may have wheat intolerances.
- Polenta – Polenta is another grain-free alternative to keep these dog pancakes gluten-free.
- Buttermilk – Although Buttermilk isn’t completely free of lactose, it has less lactose than regular milk, to accommodate for dogs that may be slightly lactose intolerant.
- Natural Peanut Butter – Make sure to use all-natural peanut butter that has no salt or sugar added.
- Egg – Eggs are a great source of digestible protein, riboflavin, and selenium for dogs. Be aware that some dogs can be allergic to eggs.
- Strawberries – No maple syrup for Kili, but she gets fresh chopped strawberries and a peanut butter drizzle on her pancakes.
As always, check with your vet if you have any concerns about these ingredients. And if you’re overly cautious (like me) or have a puppy that’s still developing (like Kili), try feeding one Buckwheat Dog Pancake at a time to make sure it settles well with your dog. The leftover pancakes (without the toppings) can be saved in the freezer.
- 1 medium egg
- ½ cup + 2 tablespoons (160 grams) buttermilk
- 2 tablespoon all-natural peanut butter (unsalted), room temperature
- ½ cup (70 grams) buckwheat flour
- 2 tablespoons (20 grams) quick-cook polenta
- ½ teaspoon baking powder
- 2-3 tablespoons water, as needed
- oil, for cooking, as needed
- 2 tablespoons of peanut butter, room temperature
- 1 tablespoon of warm water
- strawberries, washed, hulled and chopped
- In a medium bowl, beat the egg. Mix in the buttermilk and peanut butter. Mix in the buckwheat flour, polenta and baking powder. The batter should be thick, but be able to drizzle off a spoon very slowly. Add water by the tablespoon, if needed (the consistency of your batter will depend on your brand of buttermilk and peanut butter). Let sit for 10 minutes.
- Heat a griddle to medium heat. Add a bit of oil to the griddle if needed to prevent the pancakes from sticking. Drop the pancake batter on the griddle. If using a dog bone cookie cutter, quickly use a spoon to spread the batter out into a rectangular shape that will fit your dog bone cookie cutter. Cook for about 2 minutes, until the underside is golden brown. Flip and cook for an additional minute, until both sides are golden brown.
- Cut each pancake with a dog bone cookie cutter, if using.
- Mix 2 tablespoons of peanut butter with 1 tablespoon of water. Depending on your brand of peanut butter, you may need to slightly adjust the amount of water to get a runny consistency.
- Top pancakes with peanut butter drizzle and fresh strawberries.