Easter Bunny Pancakes

Easter is coming up, and in our household that means the annual tradition of bunny pancakes! Below is our easy allergy-friendly recipe:

Ingredients  

  • 1 cup buckwheat flour
  • 2/3 cup oat milk
  • 2 very ripe bananas
  • 2 tablespoons coconut oil
  • 2 teaspoons baking soda
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons agave or maple syrup 
  • coyo yoghurt to serve (optional) 
  • fresh fruit of your choice to serve 

Method: 

Mix all dry ingredients in a bowl. Add wet ingredients and let sit for 5 minutes. Meanwhile, warm 2 tablespoons coconut oil in a large fry pan on low heat. Spoon mixture into fry pan and cook until edges of pancake are golden or pancake is slightly bubbling, then flip to cook remaining side. Remove from fry pan and allow to cool. Cut out ‘bunny ears’ from several of the pancakes and arrange on plate with remaining circular pancakes to form a bunny. Add fresh strawberries, blueberries and raspberries, a drizzle of maple syrup and dollop of coyo yoghurt to serve. You can even arrange the fruit and coyo as part of the bunny’s facial features (tip: you can also simply use a bunny mold to cut out bunny shapes and serve this way, whichever you’d prefer). 

Bon Appetit!  

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