Healthy Easter bunny pancakes

Preparation and cooking time Prep:15 mins

Cook:30 mins

Serves 4-6

Celebrate Easter with these cute rabbit pancakes – a fun and healthy breakfast treat for kids. Use whole or semi-skimmed milk if cooking for under fives Healthy Vegetarian

Nutrition: per serving (6)Nutrient Unit kcal107 fat 3g saturates 1g carbs 14g sugars 2g fibre 1g protein 5g salt 0.16g


50g self-raising flour

50g wholemeal flour

2 small eggs , separated

150ml skimmed milk

oil , for frying

a few raisins for bunny paws, to serve (optional)

30g banana , sliced into rounds for the tails

extra chopped fruit , to serve


  • STEP 1Put both the flours into a large bowl and whisk to break up any lumps. Add the egg yolks and a little of the milk, whisking to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter. (Use whole or semi-skimmed milk if cooking for under fives, dependent on age.)

  • STEP 2In a separate bowl and using a clean whisk, whisk the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep in as much air as possible.

  • STEP 3Heat a large non-stick pan over a medium heat and carefully wipe it with some oiled kitchen paper. Using a large spoon, add a generous dollop of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin strips for ears. Fit all the bunny components into the pan, or cook them in batches.

  • STEP 4Flip the pancakes after a minute or two, once the edges are set, the base is golden brown and bubbles start to pop on the surface. Cook for another min until golden brown.

  • STEP 5Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads.

  • STEP 6Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.

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