Surprise your children with a delightful way to eat breakfast and celebrate the Easter Bunny. You can assemble and serve the bunny pancakes, or place a blank face and ears on the plate so your kids can come up with their own creations. Either way it will be hoppin’ good fun.
- ½ cup gluten-free flour blend
- 1 tablespoon almond meal
- 1 teaspoon granulated sugar
- ¼ teaspoon xanthan gum
- Pinch of sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ tablespoon oil
- 1 teaspoon apple cider vinegar
- 1/3 cup milk
- 2 banana slices, for the cheeks
- 1 banana slice, cut in half, for the eyes
- 2 blueberries, for the eyes
- ¼ cup pomegranate seeds, 1 for the nose, the rest for the inside of the ears
- 6 julienned carrot slices, for the whiskers
- 1 dried apricot, sliced in half, for the mouth
Whisk together the flours, sugar, xanthan gum, sea salt, baking soda and baking powder. Add the oil and vinegar to the flour mix. Slowly add the milk until you have a thicker batter. If the batter is too runny, add flour, a teaspoon at a time, until you get the right consistency.
Heat up a nonstick skillet over medium-high heat. Using half of the batter, create a round pancake for the face. Flip over when bubbles form on the top and the sides have firmed up. Using the remaining batter, create two elongated pancakes for the ears.
Assemble the face and serve with a smile.
Nutrition analysis by Cara Reed: 345 cal, 9 g fat, 40 mg sodium, 55 g carbs, 2 g fiber, 7.5 g sugar, 9 g protein
Cara Reed is the creator of forkandbeans.com. She is also the author of Decadent Gluten-Free Baking.