BUNNY BUTT CARROT PANCAKES
Yield: 4 servings
• 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
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%