Bunny Butt Carrot Pancakes

Local 5 Live


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%

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