Ingredients:

• 225g Rolled Oats
• 75g Coconut Flour/Rice Flour
• 1 Egg
• 1 Small Apple (grated)
• 1 tbsp. Honey
• 1 tsp Cinnamon

Method:

Preheat oven to 180 degrees/ Gas Mark 4

1. Mix together all of the ingredients in a large mixing bowl until a soft dough is formed. If necessary add warm water a little at a time until a dough ball is formed.
2. Let the dough sit at room temperature for approx. 15 minutes.
3. Lightly dust an area of work surface with flour, and roll out the dough so that it is approx. 1/4 thick.
4. Cut out the biscuits with your choice of cutter and place onto your lined baking tray, leaving a little space between each biscuit.
5. Bake in the oven for around 25-30 minutes or until the biscuits are crisp and lightly golden.
6. Allow to cool completely on a wire rack before storing in an air tight container.

Ingredients:

225g Oat/Coconut/Rice Flour

50g Flaxseed Meal

40g Blueberries

115 Natural Plain Yogurt (no added sugar)

1-2 tbsp. Honey

Method:

Preheat oven to 180 degrees/Gas Mark 4

1. In a large bowl, mix together the flour and flaxseed meal.
2. Add the yogurt and honey, mix well. Stir through the blueberries. Mix thoroughly until a soft dough forms. If the mixture is too wet you can add a little extra flour until it forms a dough. If too dry add a little water to form the dough.
3. Knead the dough into a ball.
4. Lightly dust your surface, and roll out the dough so that it is approx. 1/4 inch thick.
5. Cut out the biscuits with your choice if cutter & place onto a lined baking tray. Leaving space between each biscuit.
6. Bake in the oven for approx. 25-30minutes, or until crisp & golden.
7. Allow to completely cool on a wire rack before storing in an airtight container.

** TIP FOR AN EASTER VIBE USE A RABIT SHAPED CUTTER!**

HAPPY PANCAKE DAY!!!

If you are looking for a hound friendly pancake recipe, this could just be the one!

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.

From The Worktop.com. We love the added bone shaped pancake with the peanut drizzle! Recipe below:

Ingredients:

For the pancakes

• 1 medium egg
• 1/2 cup + 2 tablespoons buttermilk
• 2 tablespoon all-natural peanut butter (unsalted) – room temperature
• 1/2 cup buckwheat flour
• 2 tablespoons quick-cook polenta
• 1/2 teaspoon baking powder
• 2-3 tablespoons water – as needed
• oil – for cooking, as needed

For the Peanut Butter Drizzle:

• 2 Tablespoons of Peanut Butter *ENSURE YOU USE DOG FRIENDLY PEANUT BUTTER
• 1 Tablespoon of warm water

For Serving:

• Fresh Strawberries, washed, hulled and chopped.

Instructions:

To make the pancakes

• 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.

Ingredients:

150g Oat/Rice/Coconut Flour

60g Rolled Oats

1 Banana (Mashed)

3 tbsp. Whole Peanut butter ( no added sugar or salt)

1 Egg Beaten

1 tsp Cinnamon

Method:

Preheat the oven to 180 degrees/ Gas Mark 4

1. In a large bowel mix together thoroughly the flour, oats and cinnamon.
2. Add all the wet ingredients and mix well to form a dough. If the mixture is too wet you can add a little more flour until if forms a dough. If too dry and a little water to form the dough.
3. Knead the dough well and leave at room temperature for 15mins.
4. Light dust a surface with flour and roll out your dough so that it is approx. 1/4 inch thick.
5. Cut out your biscuits with your choice of cutter and place onto a lined baking tray leaving little spaces between each biscuit.
6. Bake for approx. 25-30 minutes or until crisp & golden.
7. Allow to completely cool on a wire rack before storing in an air tight container.