Easter Bunny Breakfast Pancake

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 270kcal

Make this fun and healthy Easter bunny pancake with the kids for Easter breakfast!

Start with the pancake batter. Place the banana and eggs in a blender and blend until smooth, about 10 seconds. Add the flour, milk and baking powder and blend until just combined, about 5 seconds. If, for some reason, the batter is too loose, add 1 extra tablespoon of flour.
Heat a large nonstick pan over medium low heat, and brush it with a little butter. Pour a ladle of pancake batter, and cook each pancake until small bubbles form, then flip it on the other side and cook for one more minute.
For each bunny face, you’ll make three pancakes – one 5-inch large pancake, and two small 1 ½ inch pancakes. They don't have to be exactly this size, as long as you make one big pancake and two small ones, you're good to go.
Once ready, transfer the pancakes onto a plate and prepare the decorations.
Cut a banana in half horizontally, then again in half vertically, to make two sets of bunny ears. Slice the remaining banana to make 2 sets of bunny eyes. Cut two more slices and cut them into rectangles to make two sets of teeth. Cut the 2 strawberries ends to make two bunny noses. Cut the carrot into 12 thin strips to make the bunny whiskers.

Milk: you can substitute milk with non-dairy milk of your choice for dairy-free Easter pancakes.

Flour: you can substitute regular flour with rice flour or gluten-free flour blend.

Storage

Store leftover pancakes in an airtight container, they will keep well in the fridge up to two days.