Blueberry Oat Pancake Stack | Paw & Cook

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Dog-safe adaptation of A short stack of classic American blueberry pancakes

Blueberry Oat Pancake Stack

Name: Blueberry Oat Pancake Stack
Total time: 25 min
Yield: 1 servings
Cuisine: American-inspired
Ingredients: 12 g oat flour; 6 g beaten whole egg; 8 g ripe banana; 8 g blueberries; 20 ml water

A tiny dog-friendly take on an American weekend breakfast, with soft oat pancakes and a warm blueberry topping instead of syrup.

Prep time: 25 min
Method: Mix by hand
Steps: 5 steps
Tools: Bowl + spoon

Published by Paw & Cook

Three miniature oat pancakes stacked with a plain crushed blueberry topping

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

6 goat flour
3 gbeaten whole egg
4 gripe banana
4 gblueberries
10 mlwater

Before you serve

A few important notes

Do not add maple syrup, sugar, sweetener, xylitol, butter, oil, milk, cream, chocolate, nutmeg, baking mix, or flavored topping.
Cook the pancakes completely so the egg reaches 160 degrees F (71.1 degrees C) and no wet batter remains in the center.
Crush or cut every blueberry, especially for a small dog, and serve the finished pancakes in bite-size pieces.
Serve only as an occasional extra, not as a regular meal replacement. Keep all treats to about 10% or less of the dog's daily calories.
Ask your veterinarian before serving to dogs with allergies, illness, special dietary needs, or a prescribed veterinary diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Mash the banana until smooth, then reserve one-third of the blueberries for the topping and cut or crush every berry.
Ingredients for this step
- 6 g oat flour
- 3 g beaten whole egg
- 4 g ripe banana
- 4 g blueberries
- 10 ml water
Step 2
02
1. 1Whisk the oat flour, beaten egg, mashed banana, half the water, and the remaining crushed blueberries into a thick spoonable batter.
2. 2Let it rest for 3 minutes so the oat flour hydrates.
Ingredients for this step
- 6 g oat flour
- 3 g beaten whole egg
- 4 g ripe banana
- 10 ml water
Step 3
03
1. 1Warm a reliable nonstick skillet over low heat.
2. 2Spoon three equal miniature pancakes into the dry skillet, each about 4 to 5 cm wide.
3. 3Cook for 2 to 3 minutes until the edges look dry and the bottoms release easily.
Step 4
04
1. 1Turn each pancake with a thin spatula and cook for another 2 minutes.
2. 2Stack them briefly to check that every center is matte and fully set with no wet batter; the egg-containing pancakes must reach 160 degrees F (71.1 degrees C).
Ingredients for this step
- 3 g beaten whole egg
Step 5
05
1. 1Put the reserved crushed blueberries and remaining water in the clean skillet and simmer for 1 to 2 minutes until the berries collapse into a loose topping.
2. 2Stack the three pancakes, spoon the blueberries over the center, cool for at least 10 minutes, and cut into bite-size pieces before serving.
Ingredients for this step
- 10 ml water

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