Get creative with additional toppings like shredded coconut for bunny fur, or a drizzle of SpinneysFOOD Pure Maple Syrup for extra sweetness
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 186 |
| Fat | 6.7g |
| Saturates | 3.8g |
| Protein | 2.7g |
| Carbs | 30.8g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the pancake batter as per package instructions.
Heat 1 tablespoon of butter in a non-stick pan over a medium heat. Add 2 tablespoons of the pancake mix to the pan at a time. When bubbles form, flip to cook the other side. Repeat until all the batter is cooked.
Place one pancake on a plate. Slice another pancake in half to form the ears and place them under the first pancake. Using a cookie cutter or shot glass, cut out two circles from another pancake. Place them side by side on top of the first pancake to form the cheeks.
Hull 4 strawberries, then thinly slice. Slice the bananas into rounds. Shred the carrot.
Place four strawberry slices on each ear. Place two banana rounds topped with a blueberry each above the cheeks to create the eyes. Slice off the bottoms of two strawberries to form the nose and mouth. Add the shredded carrots to create whiskers. Repeat the assembly steps for all servings.
