Your fur baby dog deserves the best ‘particularly when it comes to food’. Keep’em happy and healthy with these tasty Roasted Red Pepper and Spinach Pancake with Goat Cheese dog treat recipes!
If you have any questions or concerns about the ingredients used, please consult with your veterinarian.
Ingredients for Roasted Red Pepper and Spinach Pancake with Goat Cheese
1⁄4 cup gluten-free, all purpose flour
1 teaspoon chia seeds
1 teaspoon flax meal
2 large eggs
2 roasted red peppers, seeded and cut into strips (you may use jarred peppers)
1⁄4 cup carrot juice, plus 1 tablespoon if needed
1 teaspoon coconut oil
5 or 6 baby spinach leaves
1⁄2 cup goat cheese
How to make Roasted Red Pepper and Spinach Pancake with Goat Cheese
Combine all the dry ingredients in a bowl and mix well. In a separate bowl, whisk together the eggs, peppers, and carrot juice.
Add the coconut oil to a skillet over medium-high heat.
Add the wet ingredients to the bowl with the dry ingredients and stir until completely incorporated (you may add more carrot juice if the batter is too thick). Be careful not to overmix.
When the skillet is hot and the coconut oil has melted, spread the oil evenly over the bottom of skillet using a pastry brush. Spread the spinach leaves on the bottom of the skillet, pour the pancake batter over the leaves, and spread out evenly. Reduce the heat to medium-low and cook for about 10 minutes. Gently lift up the pancake with a spatula to see if it is golden brown and will flip easily. When it is ready, carefully flip the pancake and let cook on the opposite side for about 4 minutes more, or until cooked through.
Serve the pancake with the spinach leaves facing up, and add a couple of dollops of plain goat cheese on top. Cut the pancake into pie-shape wedges. This is great for appetizers or just a great treat. Dogs will love these, and so will you.