I LOVE an Easter brunch, especially when there are little bunny shaped pancakes on the menu!

Pancakes are one of my favourite meals to share with my family. When I had to break up with gluten, having a pancake recipe that the whole family could enjoy was a top priority!

Favourite Takeaways:

1. Light and fluffy
2. The opposite of dry !!
3. Batter can be made a day ahead

The recipe is based on the one my dad used when we were little. The not-so-secret to these pancakes is that you have to add a banana.

After many trial and error batches, this recipe received an unanimous stamp of approval from the family pancake board and will be the recipe that I’ll be referring to this Sunday.

approximate times:

• Prep: 10 minutes
• Bake: 2-3 minutes

ingredients

d r y

• 1 + 1/2 cups gluten free AP flour
• 3 Tablespoons sugar
• 1  + 3/4 Tablespoons baking powder
• 1 teaspoon salt
• dash of cinnamon

w e t

• 1 + 1/2 cups milk
• 3 Tablespoons extra virgin olive oil
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 banana – smashed

directions

1. Lightly grease a skillet/frying pan with butter or oil – bring to a low/medium heat
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon
3. In a medium bowl whisk together the milk, oil, eggs, vanilla, banana
4. Transfer the wet mixture to the dry mixture – quickly mix until a batter is formed
5. Pour batter just a few inches above the pan – use a 1/4 cup for each pancake
6. Watch for a few bubbles to appear on the batter before flipping – it may be 2-3 minutes
7. Turn the cakes over only once
8. Once the cakes have been flipped it’ll take half as long to cook – both sides should be lightly browned
9. If you want to make shapes: wait for the cake to slightly cool before using a cookie cutter
10. Serve with butter and maple syrup or jam
11. Enjoy immediately

further insights:

• serves about 16 medium pancakes
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using a fork
• found it easier (and less messy) to cut into the cakes with a cookie cutter afterwards
• can use extra batter (if any!) to make mid-morning cake snacks for the week
• reuse any leftover cookie cutter scraps for a snack during the week
• cakes keep well refrigerated in airtight container (about 5 days)

If you’re looking for additional items, to add to your Easter brunch, these blueberry scones or muffins will pair very well with the bunny pancakes.

If you have any questions or thoughts, please leave a note in the comments section below or message me on Instagram.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.