Ingredients
Method
Cooking Instructions
- Combine the pumpkin puree and eggs in a medium mixing bowl, whisking vigorously until completely smooth with no streaks of egg visible.
- Add the Greek yogurt and melted coconut oil, continuing to whisk until the batter reaches a uniform consistency similar to thick cream.
- Sprinkle the cinnamon evenly across the surface of the batter, then fold it in gently with a spatula. If using honey, drizzle it in and mix thoroughly.
- Warm a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of coconut oil or pet-safe cooking spray.
- Pour approximately 2 tablespoons of batter for each pancake, creating circles about 3 inches in diameter.
- Cook for 2-3 minutes until the edges appear set and small bubbles form on the surface.
- Gently flip each pancake using a thin spatula, cooking for an additional 1-2 minutes until golden brown.
- Transfer completed pancakes to a cooling rack, allowing them to reach room temperature before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling which contains harmful spices. Cook on medium-low heat to prevent burning due to natural sugars. Allow pancakes to cool completely before serving. Can be refrigerated for up to 5 days or frozen for up to 3 months. Serve 1-2 pancakes as a special treat. For diabetic dogs, omit honey and consult veterinarian. Not suitable for dogs with egg allergies as eggs are essential for binding.