With us all spending Easter safer at home, we reached out to our friend Catherine McCord of Weelicious for some fun recipes to make with the kids – and a way to color eggs naturally! Give these fun pancakes and muffins a try, and get ready for your egg hunt.
Carrot Cake Pancakes for Easter Brunch
(makes 16 pancakes)
Prep Time: 12 minutes. Cook Time: 3 minutes.
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 cup peeled and finely grated carrots (about 2 large carrots)
- 1 large egg, whisked
- 1 cup milk
- 1 tablespoon oil
- 2 tablespoons whipped cream cheese or regular cream cheese, softened
- 2 tablespoons honey
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
In a separate bowl, whisk together the egg, milk and oil.
Stir the dry ingredients into the wet ingredients until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit, and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
Carrot Apple Coconut Mini-Muffins
(makes 30 mini muffins)
Prep Time: 5 minutes. Cook Time: 15 minutes.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened coconut flakes
- 2 carrots, peeled and grated (about 1 cup)
- 1 apple, peeled and grated, about ½ cup (gala, Fuji, pink lady or red delicious are good choices)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- ¼ cup vegetable or canola oil
- ½ cup honey
Preheat oven to 350 degrees.
Combine the first 7 ingredients in a bowl.
In a separate bowl, combine the remaining ingredients.
Slowly add the dry ingredients into the wet and stir to combine.
Place 1 tablespoon of batter into each cup of a greased mini muffin tin.
Bake for 15 minutes.
Naturally Dyed Easter Eggs
Prep Time: 5 minutes. Cook Time: 30 minutes.
- white eggs, preferably organic
- turmeric (for yellow eggs)
- frozen blueberries (for lavender eggs)
- beets (for rust/brown eggs)
- pomegranate or grape juice (for grey, blueish or red eggs)
- white vinegar
Place the eggs in a pot with enough water to cover them by 1 inch. Stir in 2 tablespoons of white vinegar and the food ingredient for your desired color.
Bring the water to a boil. When the water boils, reduce the heat to a simmer and cook the eggs for 15-30 minutes (the longer you cook the eggs, the tougher they will be).
Check the eggs to see if the desired color is achieved.
Let the Easter egg hunt begin!
*If you want the eggs a deeper color you can remove them from the pot, let the color mixture cool and pour it back over the eggs and refrigerate overnight or longer. The longer the eggs are covered with the color, the deeper the shade will be. We also found that the color of the eggs deepened after they dried.
*If you want to eat the eggs make sure to refrigerate them.