Description
Make bunny pancakes in minutes! A cute, healthy Easter breakfast idea kids will love—gluten-free, blender-made, and full of fun.
Ingredients
Scale
- 1 ripe banana
- 2 large eggs
- 3/4 cup rolled oats
- 1 teaspoon baking powder
- Pinch of salt
- Optional Toppings:
- 2 strawberries (for feet or bowtie)
- 1/2 banana (for snout or feet)
- 2 tablespoons blueberries or chocolate chips (eyes, nose, toes)
- Julienned carrots (whiskers)
- Whipped cream (bunny tail)
Instructions
- Add banana, eggs, oats, baking powder, and salt to a high-speed blender. Blend until smooth.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly.
- Pour 1/4 cup batter for bunny body or head. Use 1 tablespoon for ears and feet.
- Cook until bubbles form and edges look dry. Flip and cook until golden brown.
- Repeat for all bunny parts. Let them cool slightly for easy assembly.
- Arrange on plate to resemble a bunny: large circle for head, ovals for ears, small rounds for feet.
- Decorate with fruit and toppings to make the face, tail, whiskers, and bowtie.
Notes
Make it gluten-free with certified oats.
Dairy-free? Use coconut cream or dairy-free whipped topping.
Add protein powder or nut butter for extra protein.
Store leftovers in fridge for up to 4 days, or freeze up to 2 months.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Blended, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bunny (half recipe)
- Calories: 247
- Sugar: 8g
- Sodium: 66mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 187mg