Bowie’s Blueberry Pancakes with Creamy Carob Mousse Recipe is a delicious, healthy treat that dogs and their humans can enjoy together. Packed with protein, healthy fats, antioxidants, and probiotics, this indulgent yet nutritious pairing gets ticks of approval from both Bowie and the humans!
Notes: Always introduce new foods gradually and keep an eye on your dog for any reactions. If you’re unsure about any of the ingredients, check with your veterinarian first. Practise safe food handling and storage, especially when working with fresh ingredients. For dogs with specific protein allergies, you can easily swap with your dog’s preferred protein. Make sure your dog has access to plenty of fresh water.
Creamy Carob Mouse
Ingredients
2 small ripe avocados (or 1 large ripe avocado)
1 heaped tbsp natural Greek yoghurt
2 tbsp organic carob powder
2 tsp Manuka honey
A pinch of Himalayan pink salt
Instructions
Scoop the avocado flesh into a food processor. Add the Greek yoghurt, carob powder, Manuka honey, and Himalayan salt. Blend until completely smooth and creamy. Taste and adjust sweetness or salt as needed. Chill in the fridge until it is ready to use.
Notes:
Ripe avocado flesh is safe to feed dogs in moderation. Do not feed avocado skin, leaves, stems and pits as they contain high amounts of persin. Carob is a safe, healthy substitute for chocolate for dogs. Read more here.
General safe feeding guidelines for avocado for healthy dogs:
Small dogs (up to 10kg): 1–2 thin slices (5–10g)
Medium dogs (10–25kg): 1–2 tbsp mashed (10–20g)
Large dogs (25+kg): Up to ¼ avocado (20–30g)
Feed only ripe flesh, in moderation: 2–3 times/week, start slowly and monitor.
Avoid it if your dog has pancreatitis, fat sensitivity or history of GI issues.
Meat Pancakes (For Dogs)
The humans can have the Mousse with toast or granola.
Ingredients
200g chicken mince (or any lean meat)
1 egg
1 tsp gelatin powder
35–40g organic buckwheat flour
Filtered/drinking water
Instructions
- In a small bowl, mix the gelatin with 2 tbsp of water and let it sit for 5 minutes to bloom.
- Gently warm the gelatin in the microwave in short 10-second bursts until fully dissolved.
- In a food processor, blend the chicken mince and egg, then gradually add the dissolved gelatin. Blend until well combined.
- Gradually stir in the buckwheat flour until the mixture is evenly combined.
- Chill the mixture in the fridge for 10–15 minutes. This helps the batter firm up slightly, making it easier to spoon and shape into pancakes.
- Heat a non-stick pan over low-medium heat and lightly grease with coconut oil.
- Spoon the batter onto the pan and flatten into pancake shapes.
- Cook for a few minutes each side, or until the meat is fully cooked and pancakes are firm.
- Let the pancakes cool slightly before assembling.
- Layer the cooked pancakes, spreading a little of the creamy carob mousse between each layer.
- On the top pancake, spread a generous layer of mousse.
- Garnish with fresh blueberries and a few mint leaves.
