Mary, you’ve tweaked the recipe enough to make it sound delicious enough for me to eat. 😊 Our old ray terrier got pancreatitis in her senior years and did very well with these treats. She lived many years with the condition and only had one or two flare ups thankfully. If the vet hasn’t told you already, avoid pork products like the plague now. They seem to really aggravate the condition.

You sure can! If the batter isn’t coming together with just the egg white, add 1 – 2 tbs of water, one teaspoon at a time until it is a stiff dough.

Moisture is the driving force behind foods molding. The dryer you make them, the longer they will last. Regular flour does hold onto moisture better than rice, so they will go bad sooner but only by a few days. You can bake them then drop the temperature to 200F for an hour after baking to help draw out moisture without making them crunchy, leave them out all day before storing them, or simply store most of them in the freezer or fridge to delay mold. If you put them in the fridge, they thaw on the counter within about 30-45 minutes. In the fridge, just bring them out 15 minutes prior. Since I live in a humid climate that promotes mold, I freeze them all at once and just bring out a few each day in the morning for the dogs.