bunny Pancakes
Fluffy gluten-free and dairy free oat pancakes are a must for your Easter brunch or breakfast! DIY bunny pancakes are easy and fun to make.
Ingredients
- 1 Cup Gluten Free Oat Flour (add GF oats to the NutriBullet and pulse)
- 1 Cup Gluten Free Oats
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Gluten Free Baking Powder
- 1/4 Cup Maple Syrup
- 2 Eggs
- 3/4 -1 Cup Water
Instructions
- Preheat griddle to 350'
- Whisk water, maple syrup and eggs together.
- Add dry ingredients. Whisk together well.
- Measure out 1/4 cup of pancake batter for the head.
- Pour 1/2 cup of pancake batter out for a body.
- Next you will need a tablespoon of batter for each paw.
- Cook 2 minutes, flip and cook 1 minute longer.
- Fry gluten-free bacon and cut in half for a pair of ears.
- Gather a bunny head, body, two paws, and two halves of bacon.
- Place body on plate, then head over body, tuck bacon ears under the bunny head. Gently tuck coconut shred or flakes under the bunny head. Put to bunny feet pancakes on the body and add a slice of banana and 3 blueberries for the toes.
- Finish off the bunny with a dolop of cocowhip and serve with maple syrup.
Makes 2 pancake bunnies.
Notes from the Cook
- For Gluten Free cooking be sure to choose a Gluten Free baking powder such as Clabber Girl, Hain Pure Foods or Bob's Red Mill. Beware Gluten can be found in baking powder to prevent caking.
- Another option for Baking Powder substitution is 2 tsp lemon juice combined with 1/2 tsp baking soda in a small bowl. Let it fizz and add to wet ingredients.
- For best results reheat pancakes in a skillet or in a toaster.
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