This Easter bunny pancakes recipe is a fun and festive way to start your Easter morning!
Ingredients
1 cup
All-purpose white flour
1 tbsp
Cane sugar
(granulated)
2 tsp
Baking powder
1/4 tsp
Baking soda
1/4 tsp
Salt
1 cup
Almond milk, unsweetened
1 large
Egg
2 tbsp
Vegetable oil
1 tsp
Vanilla extract, pure
3 drop(s)
Food colouring, all colours
(pink)
1/2 cup
Whipping cream, 35% M.F., sweetened, whipped
12 chip(s)
Dark chocolate chips
8 regular
Marshmallow
(mini)
4 tbsp
Jellies
(strawberry or raspberry)
Instructions
1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. 2. In another bowl, mix together milk, egg, vegetable oil, and vanilla extract. 3. Add the wet ingredients to the dry ingredients and mix well. 4. Separate the batter into 3 bowls. In one bowl, add pink food coloring until the desired shade is achieved. 5. Heat a non-stick pan over medium heat. Using a 1/4 cup measuring cup, pour pancake batter onto the pan to form the bunny head shape. Cook until bubbles form on the surface and the edges are dry, then flip and cook for an additional 1-2 minutes. 6. Using a small spoon, add some of the pink batter to one end of the pancake to create the bunny’s ears. Cook for an additional 1-2 minutes until the batter is set. 7. Place the bunny pancake on a plate and add whipped cream to create the bunny’s tail. 8. Use the chocolate chips to create the bunny’s eyes and nose. 9. Use the mini marshmallows to create the bunny’s teeth. 10. Serve the bunny pancake with a spoonful of strawberry or raspberry jelly for a pop of color and flavor.
Enjoy your delicious Easter Bunny Pancakes!
Notes:
Note: If you prefer a thinner batter, you can add more milk to the recipe. Also, feel free to adjust the food coloring to your preferred shade of pink. Lastly, be creative with your bunny faces by using different toppings such as sliced bananas, blueberries or chocolate sauce!
