Buckwheat Dog Pancakes with Peanut Butter Drizzle (GF)
Dog pancakes made with buckwheat flour, peanut butter and buttermilk are sure to get your pet's tail wagging and lips smacking! These dog pancakes are served with a peanut butter drizzle and fresh strawberries. Gluten free for pets with wheat intolerances.
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.
To make the peanut butter drizzle
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.
To serve
Top pancakes with peanut butter drizzle and fresh strawberries.
Notes
If you have any dietary concerns for your pet, please check with your vet.