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I love the holidays & Easter Breakfast can be fun, but you can still squeeze in a good few bites along the way. If you have a picky eater, holidays provide the perfect time to play with your food! What are we serving this year?
We are starting with a fresh spring bouquet of fruit that can easily be made the day ahead. We used cookie cutters to create tulip pineapples, honey dew melon flowers, strawberry buds & watermelon Easter eggs. The fruit easily slides onto a candy/cake pop stick & we placed our beautiful bouquet into a terra-cotta pot that was filled with craft foam & covered with green gift wrapping shreds.
Then we are serving up our Bunny Pancakes that include fresh shredded carrots & 100% pure carrot juice!
Carrot-Applesauce Pancakes by Jodie Fitz
3/4 cup low fat milk
1/4 cup 100% carrot juice
1/4 cup carrots, finely grated
4 oz. cinnamon applesauce
1/8 cup honey
1 teaspoon vanilla extract
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon cinnamon
You can mix everything together in a bowl with an electric mixer or, for a little kid fun, put all of the ingredients into a blender and let the kids blend it up. Heat a griddle to medium heat, coat it with non-stick cooking spray or a light layer of butter. Pour the batter on to the pan slowly and cook one side until it’s golden brown, flip and cook the opposite side.
We drizzle batter in the format of a design on to the pan, so that it begins to cook immediately. Then we add the larger bunny shape over the top of the design & when you flip it voila…..bunnies!
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.