5 from 6 votes
Easter Bunny Breakfast Pancake
Make this fun and healthy Easter bunny pancake with the kids for Easter breakfast!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
270 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Pancakes:
- 1 banana ripe
- 2 egg
- 2 tablespoon all-purpose flour
- 1 tablespoon milk
- ¼ teaspoon baking powder
For the decoration:
- 2 banana
- 2 strawberries
- 4 blueberries
- 1 carrot
Instructions
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
51g
(17%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
165mg
(55%)
Sodium
141mg
(6%)
Potassium
832mg
(18%)
Fiber
6g
(24%)
Sugar
24g
(48%)
Vitamin A
5461IU
(109%)
Vitamin C
25mg
(28%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 165mg | 55% |
| Sodium | 141mg | 6% |
| Potassium | 832mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 5461IU | 109% |
| Vitamin C | 25mg | 28% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.