Happy Finley Friday!

Yesterday was Finley’s 2nd birthday. He spent the day frolicking on the beach, enjoying the fresh sea air and digging in the sand.

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.

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)

**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**

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!

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.