Healthy Easter bunny pancakes

Celebrate Easter with these cute Easter bunny pancakes. A brilliant breakfast or treat for kids, they'll love helping out in the kitchen. Use semi-skimmed milk if cooking for a child under five years old

Prep:15 mins
Cook:30 mins

Serves 6
Easy

Nutrition per serving

kcal 98
fat 2g
saturates 1g
carbs 14g
sugars 2g
fibre 1g
protein 5g
salt 0.16g

Ingredients

50g self-raising flour
50g wholemeal flour
2 small eggs, separated
150ml skimmed milk
a few raisins for bunny paws, to serve (optional)
30g chopped banana
extra chopped fruit, to serve

Method

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