RECIPE: Bunny Butt Carrot Pancakes (Perfect for Easter!)

• 1 ½ cups all-purpose flour
• 3 Tbsp. granulated sugar
• 1 tsp. baking powder
• ½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. baking soda
• ¼ tsp. salt
• ¼ tsp. ground nutmeg
• 1 ¼ cups low fat buttermilk
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup matchstick carrots, roughly chopped
• 4 Tbsp. unsalted butter, melted
• ⅓ cup finely chopped pecans
• Cooking spray
• 4 oz. low fat cream cheese, softened
• ¼ cup powdered sugar
• 2 bananas
• Hershey’s Semi-Sweet Chocolate Chips

  DIRECTIONS

  1. In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, ginger, baking soda, salt and nutmeg. Set aside.
  2. In a medium bowl, whisk together buttermilk, eggs, vanilla extract, carrots and butter. Whisk the wet ingredients into the dry ingredients until just combined. Add pecans and stir.
  3. Head a large skillet over medium heat and spray with cooking spray. Use about half of the batter to make 4 round pancakes for the “bodies”, about ¼ cup batter per pancake. Cook until bubbly on top, 1-2 minutes, then flip and cook until golden on the bottom, about 1 minute.
  4. Use the remaining batter to make 4 smaller round pancakes for the “heads” and 8 small oval pancakes for the “feet”.
  5. In a small bowl, beat together cream cheese and powdered sugar until smooth and creamy.
  6. To serve, place a small round pancake in the upper center of the plate. Layer a larger round pancake toward the lower center of the plate, then layer 2 small oval pancakes at the bottom of the larger pancake. Pipe or dollop a “tail” with the cream cheese icing in the center of the larger round pancake. Peel and cut the top and bottom 2 inches from both bananas. Cut these 2-inch pieces in half lengthwise and place above the small round pancake for “ears”. Cut the leftover pieces of banana crosswise into 8 total slices and place 1 slice on each “foot”. Place 3 chocolate chips at the bottom of each “foot”, using a small amount of cream cheese to secure them if desired. Serve immediately.

  CHEF’S TIPS

  1 cup matchstick carrots = 2 small carrots, shredded.

  When measuring flour, spoon it into the measuring cup and level off excess vs. scooping with the measuring cup. The latter compacts the flour, so you end up with more than you need, which can result in dryer baked goods.

  To keep pancakes warm throughout the cooking process, place on a baking sheet in an oven at 225°F.

  Serve with honey or maple syrup for a touch of sweetness.

  VARIATIONS

  Substitute raisins for chocolate chips for a fun twist.

  Just make pancakes and skip the toppings and plating for easier pancakes or for pancakes that can be served year-round!

  Nutrition information can be found here.

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