Happy Easter everyone! Easter falls at such a lovely time of the year: spring has sprung and plants and flowers are starting to wake up after a long, drab winter. While many Christians celebrate the resurrection of Jesus Christ and attend a traditional church service, it is also a perfect time for everyone, if you are religious or not, for a moment of reflexion and to spend time with family and friends. When I was little, my brother and I used to decorate eggs and there was of course always the famous chocolate egg hunt. My dad really enjoyed to think of the most obscure hiding spots (hiding and egg behind his ear!), and sometimes we would spend the whole day looking for the last eggs, getting more and more frustrated. Thinking back, he was brilliant, but at that moment I did not like it all. Although I still would love to find easter eggs, we don’t do it anymore. Instead, I decided to make a nice Easter bunny pancake, based on oats and banana for the easter brunch.
Ingredients for 1 serving:
- 1 cup oatmeal. Make your own oat flour by grinding oats in a blender until they form a flour texture.
- ½ cup almond milk
- 1 large organic banana (the riper, the sweeter, the better)
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large organic egg (for a vegan option: mix 3 tablespoons of water with 1 tablespoons of chiaseeds. Allow to sit for 5 minutes until it takes on a goopy texture similar to raw egg yolk)
- Place al the ingredients in the base of a blender, except the egg and blend until smooth.
- Add the egg and pulse a couple of times until the egg is fully incorporated.
- Heat a large pan over medium heat and melt a tablespoon of coconutoil . When hot, pout the batter onto the pan, using approximately ¼ cup for each pancake. Brown on both sides for about 3 minutes.
- Use a topping of your choice, for my bunny I used peanuts, banana slices, raisins, carrots and almonds.
Lots of love,
– Easter spells out beauty, the rare beauty of new life ~S.D. Gordon