Veggie Pancakes

 

2

tablespoons butter

2

medium carrots, shredded (1 1/2 cups)

2

stalks celery, chopped (1 cup)

1

medium red bell pepper, chopped (1 cup)

1

medium yellow onion, chopped (1/2 cup)

2

cups fresh baby spinach, chopped

1

cup Original Bisquick® mix

2

eggs

3/4

teaspoon salt

1/4

teaspoon pepper

1

cup tomato pasta sauce, warmed

• 1 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.
• 2 In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
• 3 Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.