Recipe by: Jess at One Handed Cooks

1 cup (200g) smooth ricotta 

1 cup (250ml) milk

1 cup + 2 tablespoons (175g) self-raising flour

2 teaspoons extra virgin olive oil

1-2 tablespoons unsalted butter

blueberries, raspberries and shredded coconut, to decorate

maples syrup, to serve

1. Place the ricotta, eggs and milk in a large mixing bowl and whisk well to combine.
2. Add the flour and whisk until smooth and there are no lumps.
3. Heat a little of the olive oil and butter in a large frying pan over medium heat.
4. Cooking in batches, add heaped tablespoon amounts of the batter into the frying pan, adding teaspoon amounts for the bunny ears.
5. After a minute or two, once bubbles begin to appear on the surface and the underside is lightly golden, gently flip each pancake and cook for another minute, or until lightly golden and cooked through. Transfer to a wire rack and continue with the remaining batter, adding a little more oil and butter to grease the pan if required.
6. Serve the bunny pancakes on a plate, with blueberries for eyes, raspberries for the nose and shredded coconut for whiskers.
7. Drizzle with maple syrup and enjoy! 

Gluten/wheat: Use gluten-free flour. Eggs: use 2 overripe bananas, equivalent egg replacer or 2 'chia' or 'flax' eggs. 

Dairy: Omit the ricotta, use your preferred dairy-free milk, omit the butter and simply use olive oil, or use nuttelex or an alternative dairy-free butter like spread.