Puppy Dog Pancakes Recipes

PUPPY DOG PANCAKES

Puppy Dog Pancakes image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 4 puppy dog pancakes.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon butter, melted
1 tablespoon chocolate syrup
2 drops strawberry syrup
8 semisweet chocolate chips

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another large bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened. Place 2/3 cup of batter in a small bowl; stir in chocolate syrup. Place 1 teaspoon of batter in another bowl; stir in strawberry syrup., For puppy ears, pour eight 1 tablespoonfuls of chocolate batter onto a lightly greased large hot griddle. For muzzle and eyes, spoon eight 1 teaspoonfuls and eight 1/4 teaspoonfuls of chocolate batter onto the griddle. For tongues, spoon four 1/8 teaspoonfuls of pink batter onto the griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Repeat for plain pancakes, pouring batter by 1/4 cupfuls onto griddle., To assemble, arrange ears, eyes, muzzle and tongue on plain pancakes; top eyes with chocolate chips.

Nutrition Facts : Calories 224 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 483mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.

PUMPKIN PUP PANCAKES

Pumpkin Pup Pancakes image

Yields: 19 TBSP-scoop pancakes and 15 ⅛-cup scoop pancakesThese pumpkin pancakes for dogs are healthy and yummy. The almond butter glaze gives an added flavor. Other toppings to add are blueberries, strawberries, or bananas. However, dogs are perfectly happy eating these pancakes plain.

Provided by Jeana

Number Of Ingredients 8

Ingredients

1⅔ cups quick rolled oats (organic)
1 tsp Ceylon cinnamon
1 tsp ground ginger
1 cup pumpkin purée (organic)
½ cup unsweetened applesauce (organic)
¾ cup 2% cow's milk
½ cup almond butter (organic)
1 tbsp coconut oil (melted)

Steps:

Put the oats, cinnamon, and ginger in a blender or food processor. Blend until finely ground; about 60 seconds.
In a small mixing bowl, stir together the pumpkin purée, applesauce, and milk.
Add the dry ingredients to the wet ingredients and stir until evenly combined.
Lightly coat the surface of a non-stick pan with coconut oil and heat at medium. The surface of the pan is hot enough when a drop of water sizzles on it.
Pour a ⅛ cup or 1 tablespoon of batter onto the pan. Continue pouring three to four scoops and shape into a circle using the edge of a spoon or butter knife.
Let the pancakes cook for 2 to 3 minutes until firm enough to flip. Once the underside is lightly golden, flip the pancakes with a spatula. Cook for another 90 seconds to 2 minutes.
Place the cooked pancakes on a cookie sheet to cool.
Lightly oil the pan in between and repeat steps 5, 6, and 7until all of the batter is gone.
Melt 1 TBSP of coconut oil for 20 seconds in the microwave.
In a small bowl, mix the coconut oil and almond butter together until smooth.

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