Begin by slicing the carrot into six thin strips; these will be the bunny whiskers.
Cut the purple cabbage into a small triangular and set aside for the nose.
For the bunny ears, cook bacon strips on a wide rack in a preheated oven to 400F/200C for 10 mins until crispy and golden-brown, then cut them in half horizontally.
Make the pancake batter. Cook 2 round pancakes on a preheated pan or griddle. Let them cook until bubbles form on the surface, then flip on the other side and cook until light brown.
At this point, all you have to do is put together your Easter breakfast bunny.
Arrange a pancake on a plate, add carrot whiskers and purple cabbage nose.
Using yogurt, spoon out two dollops for eyes and place a tiny drop of melted dark chocolate in the center.
To make the mouth, spread the yogurt with a toothpick. Add the bacon behind the pancake to make the ears. Finally, place one snap pea beneath the pancake and top with a blackberry to make the bow. Enjoy!