Tag Archives: gluten free

Sugi’s Vegan Gluten-free Oat, Lentil, Sweet Potato Dog Pancakes

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pancakes-lentil

  • Lesson from Sugi: Dogs do well on a vegan diet
  • Sugi says, “I love these oat lentil pancakes even more than the other pancakes!”

I modified the last pancake recipe to increase the protein content and to substitute sweet potato for the banana. I think Sugi likes the savory flavor of this one in comparison to the more sweet flavor of the oat/banana recipe. You can buy the lentil flour from Anita’s Mill or from Fairy Cakes. I learned from vegan chef Preet Marwaha, who spoke at the Vegan Congress Tasting on Jan 22, 2014, that you should soak your hemp or flax seeds for a few minutes before using them in the recipe in order to allow them to create a nice jelly like texture. Preet also said the omegas in hemp seeds are especially easy to digest. I added safflower oil because according to my vet it has the same omegas as flax oil which should not be heated.

  • 1 cup organic oat flour
  • 1/3 cup organic lentil flour
  • 1tsp. baking powder
  • 1 cooked small organic sweet potato
  • 2 tbsp organic hemp seeds
  • 2 tbsp safflower oil
  • about 1 1/3 cup unsweetened organic coconut milk beverage (I use So Delicious brand)

Put the seeds in about 1/4 cup of your coconut milk and let them sit. In the meantime, put the flour and baking powder  in a bowl and use a whisk to mix up thoroughly. Put the sweet potato into the bowl that has the seeds/coconut milk and mash together until smooth. Add the mashed ingredients to the dry ingredients. Then add the coconut milk, whisking until smooth, and until you get the thickness you want. Add more coconut milk if you want. Use a spoon to put a dollop (about 1/8-1/4 cup) of batter onto an oiled pan. Cook until dry on the up side. Flip and cook the other side, just like you would regular pancakes! You may have to add a bit of coconut milk as the batter sets while you’re cooking.

You will see in the picture that I’ve cooked them as small (about 3″) grittle cakes on a special grill that spans two burners. Once done, I let them cool on a rack. Sugi (20 lbs.) eats about 6 of these per day (in addition to other lovely treats…). Unlike Tom, Sugi knows when he’s had enough… Delicious!

Sugi’s Vegan Gluten Free Dog Pancakes

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pancakes

  • Lesson from Sugi: Dogs like to eat things that taste good!
  • Sugi says, “I love these special pancakes made with love”

For some dog reason lately, Sugi has been very picky about his food. Things he used to love—squash, buckwheat noodles, rice noodles, azuki beans—don’t interest him right now. It can be frustrating offering  food and him turning his head away! I tried to entice him with various foods including goat dairy products, such as cheese and yogurt, and tofu. But after a week of these, I noticed he developed itchy ears and congested breathing, so I’m thinking he’s  allergic to dairy and soy products.

On a weekend over the holidays, I tried this vegan oat pancake recipe from Guten Free Vegan Girl for myself. These pancakes are delicious! They are even better cooked as waffles! Oats, the type of flour used in the recipe, are one of the most protein-rich grains with 17% protein compared to rice which is 7%.

I adapted the above recipe for Sugi by substituting the apricots (too sweet for him) with banana and adding some veggie puree. The pancakes do not have any sweetener, and they are full of protein, fruit, veggies and omegas so I believe they are a nutritious meal:

  • 1 1/3 cup organic oat flour
  • 1tsp. baking powder
  • 1 organic banana
  • 1/4 cup pureed cooked organic yam and carrot
  • 2 tbsp organic hemp or flax seeds
  • 1/2 tsp vanilla extract
  • about 1 1/3 cup unsweetened organic coconut milk beverage (I use So Delicious brand)

Put the dry ingredients in a bowl and use a whisk to mix up the flour with the baking powder. Put the other ingredients (except the coconut milk) together in a small bowl and mash until smooth. Add the mashed ingredients to the dry ingredients. Then add the coconut milk, whisking until smooth, until you get the thickness you want. Add more if you want. Use a spoon to put a dollop (about 1/8-1/4 cup) of batter onto an oiled pan. Cook until dry on the up side. Flip and cook the other side, just like you would regular pancakes! You may have to add a bit of coconut milk as the batter sets while you’re cooking.

You will see in the picture that I’ve cooked them as small (about 3″) grittle cakes on a special grill that spans two burners. Once done, I let them cool on a rack. Sugi (20 lbs.) eats about 6 of these per day (in addition to other lovely treats…). He seems satisfied and is not losing any weight, so I’m happy… Delicious!