Taking Sunday pancakes to the next level for Easter and creating these delicious bunny carrot-cake pancakes. Trust me, Easter brunch has never been so sweet and fluffy!
Even though these pancakes have lots of carrots in them, the carrot flavor is mild. Just as the Easter bunny hides eggs, you can “hide” fresh veggies in your Easter breakfast with these tasty pancakes.
Super healthy & super freaking delicious!! You should definitely whip some up today. Plus they make the Easter gathering extra special for the kids(& big kids too!)
By the way, I made my bunny pancakes with a bunny metal cutter. If you don’t own one, feel free to improvise.
- 1 cup gluten free flour (coconut flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 3/4 cup almond milk (or milk of choice)
- 2 tbsp coconut oil, melted (or butter)
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1 tsp egg replacer ( or 1 egg)
- 1/2 cup shredded carrots
In a large mixing bowl, combine your dry ingredients and stir together.
In a different bowl, add your wet ingredients and whisk till they are all combined, then stir your wet ingredients into your dry ingredients so everything is well incorporated.
Fold in your shredded carrots.
Heat your stove from medium to medium low heat.
Grease your pan with coconut oil. Then, put a scoop of pancake batter onto your pan and cook for a few minutes, until you start to see bubbles forming on top. Once you see the bubbles, gently lift the edge of your pancake up – if you can see beautiful golden brown marks you are ready to flip your pancake. Flip and cook for another few minutes.