Bunny Butt Carrot Pancakes

Local 5 Live

BUNNY BUTT CARROT PANCAKES

Yield: 4 servings

Ingredients:

•           1 ½ cups all-purpose flour                        

•           3 Tbsp. granulated sugar

•           1 tsp. baking powder                                  

•           1/2 tsp. ground cinnamon

•           1/2 tsp. ground ginger                                

•           1/4 tsp. ground nutmeg

•           1/4 tsp. baking soda                                  

•           1/4 tsp. salt

•           1 ¼ cups low fat buttermilk                        

•           2 eggs

•           1 tsp. vanilla extract                                   

•           1 cup matchstick carrots, roughly chopped

•           4 Tbsp. unsalted butter, melted                

•           1/3 cup finely chopped pecans

•           Cooking spray         

•           4 oz. low fat cream cheese, softened     

•           1/4 cup powdered sugar

•           1/2 tsp vanilla (optional)

•           2 bananas

•           Chocolate chips

 

Directions:

In a large bowl, combine flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Set aside.

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.

Heat 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.

Use the remaining batter to make 4 smaller round pancakes for the “heads” and 8 small oval pancakes for the “feet”.

In a small bowl, beat together cream cheese, powdered sugar and vanilla until smooth and creamy.

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.

 

*Per Serving: Calories 460, Total Fat 22g (Saturated 9g, Trans 0g), Cholesterol 125mg, Sodium 550mg, Total Carbohydrate 54g (Dietary Fiber 2g, Total Sugars 15g, Includes 9g Added Sugars), Protein 12g, Vitamin D 6%, Calcium 15%, Iron 15%, Potassium 8%

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss

Coronavirus News

More Coronavirus

Trending Stories

Your Local Election HQ

More Election

Local Sports

Baseball cancellations have area umpires feeling "blue"

Thumbnail for the video titled "Baseball cancellations have area umpires feeling "blue""

Andrew Brandt on the drafting of Jordan Love

Thumbnail for the video titled "Andrew Brandt on the drafting of Jordan Love"

Incoming Badgers' lineman Bortolini prepares for next step

Thumbnail for the video titled "Incoming Badgers' lineman Bortolini prepares for next step"

"The Driveway" basketball training facility pushes through pandemic

Thumbnail for the video titled ""The Driveway" basketball training facility pushes through pandemic"

Timber Rattlers Erickson talks shortened spring, hopes for a season

Thumbnail for the video titled "Timber Rattlers Erickson talks shortened spring, hopes for a season"

WIR's "Test and Tune" fills drag strip

Thumbnail for the video titled "WIR's "Test and Tune" fills drag strip"