Disclaimer: This post is contributed by Planning With Kids partner Pureharvest.
Image credit: www.photographically.com.au
Who can believe that Easter is almost here! We love getting into the spirit of Easter by enjoying a family lunch and indulging in a few treats.
But unfortunately, a lot of the Easter goodies that are for sale don’t actually have much that’s “good” in them – and they don’t do your body much good either. So why not skip out on the headaches, sore tummies and mood swings that come from weird additives and excess sugar and celebrate Easter with our Berry Bunny Pancakes!
They’re just the sort of fun activity you can do as a family over the long weekend and it’s a great way to get your little people excited about healthy Easter food. We’ve used buckwheat flour which gives this bunny a wonderful nutty flavour (and also keeps them gluten free), but feel free to use whatever flour you have on hand.
- 1 cup Pureharvest Buckwheat Flour
- 1 cup Pureharvest Almond Milk or Coco Quench
- ½ cup yoghurt
- 1 egg
- ½ tsp bicarb soda
- ½ tsp baking powder
- pinch of salt
- quality oil for frying
- Banana slices
- Shredded coconut
- Pomegranate seeds
- Pureharvest Rice Malt Syrup
- In small bowl, mix together the flour, salt, baking powder and bicarb.
- In a larger bowl, whisk the egg, yoghurt and milk together. Once well combined, sift in the flour mixture and stir well to ensure there are no lumps. Once you have a smooth batter, add the blueberries and mix through.
- On the stove, heat up a heavy based saucepan, and add a little oil. Once hot, ladle in the appropriate amount of batter and cook for about 1-2 mins on each side, or until golden brown. You will need to make 4 large round shaped pancakes for the bunny bodies, 4 smaller round pancakes for the heads, 4 oval shaped pancakes for the ears and 4 clam shaped pancakes for the feet.
- Arrange each bunny on a plate, put a slice of banana on each foot along with the pomegranate seed claws, top with a fluffy coconut tail and drizzle with the Rice Malt Syrup.