Healthy Easter bunny pancakes

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Nutrition: per serving

  • kcal98
  • fat2g
  • saturates1g
  • carbs14g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.16g
  • Ingredients
  • Method
  • Ingredients

  • 50g self-raising flour
  • 50g wholemeal flour
  • 2 small eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml skimmed milk
  • a few raisins for bunny paws, to serve (optional)
  • 30g chopped banana



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • extra chopped fruit, to serve
  • Method

    1. Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.

    2. In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible. 

    3. Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon 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 pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches. 

    4. Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides. 

    5. Put 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. 

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

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