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Bunny tail pancakes

Serves: 8
Prep: 10
Cook: 10

    These pancakes are fluffy and delicious any time of year, but they’re delightfully adorable when made into bunnies for Easter!

    Looking for more egg-sellent Easter ideas? Check out this collection of Easter treats plus our favourite family-friendly activities that’ll help make Easter that little bit sweeter. 

    Ingredients

    • 4 Weet-Bix™, finely crushed
    • 1 ¼ cup wholemeal flour, or whole spelt flour
    • 3 tsp baking powder
    • ¼ cup dark chocolate chips, or blueberries
    • 2 cups So Good Unsweetened Almond Milk or Soy Lite Milk
    • 2 eggs
    • 1 Tbsp maple syrup, or brown sugar
    • 1 Tbsp olive oil
    To decorate
    • Thick yoghurt or whipped topping, for a tail
    • Strawberry and/or banana slices, for foot pads
    • Chocolate chips or raisins, for toe pads

    Method

    1. Place Weet-Bix, flour, baking powder, and chocolate chips in a large bowl.
    2. In a separate jug, whisk together So Good milk, eggs, syrup, and oil.
    3. Add wet ingredient to dry and whisk well. Batter will be quite thin initially, set aside for 5 mins to thicken.
    4. Place a non-stick pan over medium heat. Scoop batter onto hot pan, and cook pancakes 3 mins each side until golden.
    5. Bunny-tail pancakes: use a generous 1/4 cup of batter for the body, and a dessert spoon for the feet. Full bunnies: scant 1/4 cup for the head, and a dessert spoon for the ears.

    Tips

    • Recipe makes 8 bunny tail pancakes with bodies and feet, or 5 – 6 bunnies with body, head, feet, and ears. Recipe can be easily halved or doubled.
    • Blitz Weet-Bix in a blender or processor, instead of crushing by hand, for an extra smooth batter.

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