Easter Bunny Carrot Cake Pancakes

With Easter around the corner I wanted to try something fun. I’ve seen these cute bunny pancakes all over Pinterest and wanted to make my own version. My goal was to make the pancakes as healthy as possible in order to add some vitamins and fibres to my current chocolate-heavy diet. Having the best chocolate in the world, most Swiss people – me included – spend Easter time living off chocolate. So this recipe goes out to everyone with a sweet tooth trying to live healthy nevertheless. The struggle is real.



  • 2 eggs
  • 1 cup oats
  • ⅓ cup almond milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 cup finely grated carrots
  • ⅓ cup chopped pecans
  • coconut oil for pan

For the bunny

  • 2 banana slices
  • decorating sugar
  • grated coconut


  1. Add everything from the eggs to the maple syrup into a blender and blend until you have a smooth batter.
  2. Pour batter into a small bowl and stir in the carrots and chopped pecans.
  3. Heat a large nonstick skillet over medium heat and add coconut oil. Scoop pancake mix into your pan. For the bunny shapes you will need one large circle for the body, one medium circle for the head, two small circles for the feet and two small ovals for the ears. I used a tablespoon and a spatula to form the shapes in the pan. Cook pancakes for around 2 – 3 minutes on each side or until they start to bubble evenly on the surface.
  4. Assemble your pancakes to a bunny shape. Add some grated coconut for the bunny tail, bananas slices for the feet and decorating sugar for the toes.
  5. High-five yourself for making something so delicious and dig in.

2 thoughts on “Easter Bunny Carrot Cake Pancakes

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