Rabbit Pancakes

This recipe is a good source of vitamin A, which keeps eyes and skin healthy.


1/2 cup all-purpose flour
1/2 cup old-fashioned oatmeal
3/4 cup buttermilk
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup grated carrot
1. Beat all ingredients in a medium-sized bowl with a hand beater until
2. Spray griddle with non-stick cooking spray. Heat griddle. (To see if
griddle is hot enough, sprinkle with a few drops of water. If bubbles
skitter around, heat is just right.
3. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Cook until pancakes are puffed and dry around edges. Turn and cook
other side until golden brown.
5. Serve with applesauce, fresh fruit or yogurt if desired. 5 servings


This recipe is a good source of vitamin A, which keeps eyes and skin healthy; vitamin C, which
keeps gums and blood vessels healthy; and iron, which carries oxygen in our blood.
1/3 cup rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
1 1/2 tablespoons toasted sesame oil
1 1/2 teaspoons hot chili oil
1 10-ounce bag salad greens or other lettuce
1 medium carrot, grated
1 bunch green onions, sliced diagonally
1/2 cup cilantro leaves, chopped
1 8-ounce can water chestnuts, drained and rinsed
1 11-ounce can mandarin oranges, drained
1 6-ounce package snow peas, sliced diagonally
2 cups cooked boneless chicken meat, shredded
1. Mix dressing ingredients in a small bowl.
2. Toss greens, carrot, onion, and cilantro with dressing.
3. Drain mandarin oranges and water chestnuts, and add to
4. Add snow peas and chicken; mix lightly.
5. Refrigerate leftovers within 2-3 hours.
• Sprinkle with chopped, dry roasted peanuts.
• Serve with whole grain bread for a complete meal.
Bright Ideas: