1. Grate the carrots. Then grate the zucchini and wring out most of the excess liquid in a clean towel. Set aside. (you can also use a total of 1 1/2 cups grated carrots and skip the zucchini)

2. In a large bowl, whisk together the flours, baking powder, cinnamon, salt, ginger and nutmeg. Set aside.

3. In a liquid measuring cup or smaller bowl, combine the buttermilk, egg, maple syrup, and melted butter. Whisk to combine.

4. Make a well in the center of the dry ingredients and pour in the liquid. Mix slightly then add the carrots, zucchini and raisins. Then fold everything together until combined.

5. Set the batter aside while you heat a lightly buttered/ oiled griddle or frying pan over medium-high heat. Then pour or scoop the batter with a 1/3 measuring cup for each pancake onto the pan. Cook about 2-3 minutes per side until golden brown. Repeat using the rest of the batter, lightly oiling the griddle as necessary.

To make the bunnies:

1. First make a large round pancake (the bottom.) Then a smaller round pancake for the head.

2. Now make two small rounds for the feet. And curved ovals for the ears.

3. If you're doing many bunnies, I would suggest making each size at the same time so they cook evenly.

4. For the feet and tail, we used banana, but whipped cream, raisins, strawberrries, blueberries, or chocolate chips would all be fun and delicious.