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Pancakes and shredded chicken with rice and vegetables


175g self-raising flour

175ml milk

1 egg (beaten)

Pinch of salt

1/2tspn baking powder

4-6 chicken thighs

1 mug white rice

1 mug mixed frozen veg.

1L Chicken stock

Olive oil for frying pancakes



Roast the chicken thighs in the oven at 180 for 45 minutes, then allow to cool and shred from the bone.

Boil the rice and veg together in the stock until the rice is tender and the liquid evaporated, should take roughly 15 minutes.

For the pancakes: sift the flour into a large bowl, along with the baking powder and salt. Mix together with a spoon.

Make a well in the middle of the mixture

Combine the milk and beaten egg, then pour into the well

Mix until it looks like a batter

Heat a frying pan and add some of the oil, then add small dollops of the batter

Cook the pancakes until bubbles form and then flip them over

Pop them on to a plat and allow to cool

Make the pancakes in batches, you should get 8-10 medium pancakes

Once everything is cooled, place 2 pancakes in your dog’s bowl, along with 2-3 spoonful’s of the rice and veg mix and a good handful of the shredded chicken.