Gluten Free Lemon Bunny Pancakes Recipe

How to make Gluten Free Lemon Bunny Pancakes


  1. In a medium-sized bowl, whisk the flour, baking powder, sugar, salt and lemon zest.
  2. In a separate bowl, combine the milk, melted butter and eggs and mix thoroughly.
  3. Add the wet ingredients to the dry ingredients and stir just until combined. Set aside.
  4. Wash and dry the berries and slice the bananas. Set aside.
  5. Heat the oil in a large, non-stick fry pan over a medium-low heat and spoon tablespoons of the pancake mixture into the pan to make the different sizes of pancakes for each section of the bunny. For each of the pancake bunnies, you will need: 1 head, 1 body and 2 feet. Cook until golden each side.
  6. To make the ears, dollop a few tablespoons of batter into the pan and using a non-stick spatula, quickly manoeuvre the batter around to form the oval ear shape.
  7. Assemble the bunnies by putting together the different body parts on the plate. Dollop the Greek yogurt on the head and lower body for the hair and tail. Add 2 small dollops on the feet to secure the banana and blueberries.
  8. Garnish head and body dollops with the shredded coconut and lemon zest.
  9. Garnish each foot with a slice of banana and blueberries. Dust the whole bunny with icing sugar. Add a few fresh berries on the side.

Optional: For extra health benefits, add 1 tablespoon of chia seeds to the batter