Carrot & Chickpea Pup Pancakes
We love pancake day! Whip up some batter, flip up a feast and tuck into an obscene amount of pancakes. Now your four-legged friend can join in on the fun with this tasty dog-friendly recipe that even you can eat!
Servings: 16 pancakes
Cost: 2
Ingredients
- 100 g cooked chickpeas (drained, tinned chickpeas are fine)
- 50 g 1/2 small carrot, grated
- 2 eggs
- 100 g self-raising flour use gluten-free for sensitive tums
- 150 ml oat milk
- 2 tbsp sunflower oil
Instructions
- Put the chickpeas in a food processor and whiz for a few seconds. Add all the remaining ingredients except the oil, and whiz again until blended.
- Heat a little of the oil in a large non-stick frying pan. Spoon a heaped tablespoon of batter per pancake into the pan, leaving a little space in between. Fry the pancakes for 2–3 minutes on each side until lightly golden.
- Plate up and allow to cool a little, and you’ll have your dog barking for brekkie
Notes
Store the pancakes in an airtight container in the fridge for up to 2 days, or freeze, separated by sheets of greaseproof paper, for up to 3 months.
