1/4th cup peanut butter

3/4th cup rice flour

½ tsp baking soda

2 eggs

1/4th cup plain curd

¼ cup carrots- boiled and chopped finely

¼ cup pumpkin- boiled and chopped finely



  1. pre heat the oven to 180 degrees.
  2. In a mixing bowl, whisk both the eggs until light and fluffy.
  3. Next add the peanut butter and rice flour and fold it in with the help of a spatula.
  4. Add the yogurt and mix well.
  5. Now add the carrots and pumpkin and lastly add the baking soda.
  6. Use the electric beater for one final whisk so that the batter is made well.
  7. In a muffin tray, place the cupcake liners and fill then 3/4th with batter.
  8. Place these in the oven and bake for 22-25 minutes or more based upon your oven.
  9. Take a toothpick and insert it in one of the pup-cakes and if it comes out clean without batter sticking to it, it is ready!



1 ripe banana

1 tsp to tbsp coconut oil

80 ml water (you may need more or less according to the desired consistency)

100 gm rice flour


  1. peel and mash the banana completely in a bowl.
  2. Whisk the egg with the help of an electric beater and add this mix to the banana. Give it one more light whisk.
  3. Add the flour and fold it in with the help of a spatula.
  4. Whisk it for a few seconds with the electric beater.
  5. Now slowly add the water according to the required consistency of a pancake batter.
  6. Add the oil on to a non stick pan and once heated, add a spoonful of the batter and spread it in a small medium thickness circle. 

Cook it for 2 -3 minutes and keep releasing it from the sides.

Flip it over and cook the other side too.

Serve when it cools down.


Saba poonawala

Co-founder and dog behaviourist at the Pune – Chennai Dog Training Academy


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