Dog Cake and Pumpkin Pancake Recipe

Happy Finley Friday!
fin at the beachYesterday was Finley’s 2nd birthday. He spent the day frolicking on the beach, enjoying the fresh sea air and digging in the sand.Finley at the Beach
I made him a special birthday cake to celebrate. He must have loved it because he ate it all in ONE bite! I wanted to make something that doesn’t have a lot of ingredients since I know he has a sensitive stomach to some things. Last year I made him a banana and egg pancake that I came across on Pinterest. This year I decided to make a pumpkin and egg pancake and I used a thin layer of peanut butter for the icing. He only got a small piece of the “cake” but I figure he can have just a little each day until it’s gone.dog cake

Dog Cake Recipe

Butter or Coconut Oil (for greasing skillet)
2 Eggs
6 Tablespoons of Canned Pumpkin (pure pumpkin, not the pumpkin pie filling)
1/2 Tsp Baking Powder
Peanut Butter for icing (I like to use the natural peanut butter with no added sugar)
-Beat the eggs in a small bowl and then stir in the pumpkin and baking powder.
-Heat a small skillet over medium-low heat and melt in some butter or coconut oil.
-Pour about 2 Tablespoons of the pancake batter into the skillet.
-Cook a few minutes until you see the sides of the pancake are starting to cook.
-Flip over and cook a few more minutes until browned.
-Add more butter or coconut oil between cooking each pancake.
-Allow to cool slightly and then use a cookie cutter or knife to cut each pancake  into same size circles.
-Stack each pancake circle on top of each other and ice the top layer with a small amount of peanut butter. (melt the peanut butter in the microwave for easier spreading)finley bday
**Some dogs have allergies or may be sensitive to certain ingredients. I would recommend just feeding them a small amount and see if it agrees with them**

Pumpkin Pancakes for Humans

I made a spiced human version of the pumpkin pancakes this morning for breakfast. Though tasty, they have a different texture than regular pancakes. They are softer, have more moisture and of course have a somewhat eggy taste. It’s like eating a pancake and egg in one bite…not bad…just different. I topped them off with some honey, chopped pecans, powdered sugar and went to town!Pumpkin Pancake RecipePumpkin Pancake RecipePumpkin Pancake Recipe

Pumpkin Pancake Recipe (for humans)

Yield: Serves one (makes 2-3 pancakes)
Butter or Coconut Oil (for greasing skillet)
2 eggs
6 Tablespoons of Pumpkin
1/2 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Pinch of Cloves
Optional Toppings:
Honey
Powdered Sugar
Chopped Walnuts
-Beat the eggs in a small bowl and then stir in the pumpkin, baking powder and spices.
-Heat a small skillet over medium-low heat and melt in some butter or coconut oil.
-Pour about 2 Tablespoons of the pancake batter into the skillet.
-Cook a few minutes until you see the sides of the pancake are starting to cook.
-Flip over and cook a few more minutes until browned.
-Top with honey, powdered sugar and nuts.