Veggie Pancakes

Veggie Pancakes

Looking for a terrific anytime meal? Then check out these vegetable pancakes made using Original Bisquick® mix. Have breakfast, lunch or dinner ready in 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (3 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
These pancakes can be enjoyed any time of day—breakfast, lunch or dinner!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 120mg;
  • Sodium 1240mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 4g,
    • Sugars 12g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.