Sweet Potato Bunny Pancakes with Salted Caramel Butter
Make the morning extra special with some sweet potato bunny pancakes! The kids will love these tasty and cute pancakes any day of the week. Get creative with the batter and mix in Sweet Matcha or Beet Root Powder for an added boost of color! Sprinkle fresh fruit toppings and chocolate chips for an extra delightful breakfast!
3 Tbsp. Maple Syrup - Granulated
2 Tbsp. Salted Caramel Sugar
½ tsp. Madagascar Pure Vanilla Extract
1 ½ cups flour
1 Tbsp. baking powder
1 tsp. salt
1 medium sweet potato, cooked and peeled
2 cups milk
¼ cup melted butter and 1 stick butter, softened
Optional Toppings: Strawberries, blueberries, miniature semisweet chocolate chips
COMBINE flour, baking powder, salt, Pumpkin Pie Spice, and Maple Syrup Granules.
CRUMBLE sweet potato into mixing bowl.
ADD milk, melted butter, and eggs and mix on low until smooth.
COMBINE wet ingredients and dry. Stir until batter is smooth.
PREHEAT griddle or pan over medium-high heat.
POUR batter for one pancake. The batter should spread until pancake is only 1/2 inch thick.
IF too thick, ADD some water and continue, cooking pancakes until golden brown on both sides and middle is cooked.
To Form Bunny:
PLACE ears at the top of a plate. Place head slightly overlapping the bottom of the ears; then the body slightly tucked under the head and the little feet place against the body.
TOP the bunny pancake with a strawberry slice for the nose and using melted chocolate chips, pipe the eyes, whiskers, and mouth on the face.
For the butter:
MIX soft stick of butter with Salted Caramel Sugar, and Madagascar Vanilla Extract.
SERVE with your sweet bunny pancakes!
Baking tip: Have fun with these bunnies! Mix Sweet Matcha or Beet Root Powder into the batter prior to cooking for a fun colorful bunny, or as mini pancakes that look like colorful eggs!
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